Anna Jones
Cookbook Author
Anna Jones is a cook, writer, and stylist. Dubbed the “Queen of Greens” byThe Guardian, she is widely recognized as being the voice of modern vegetarian cooking. She is the author ofThe Modern Cook’s Year, A Modern Way to Eat,andA Modern Way to Cook. She lives in Hackney, east London with her husband and son.
What Cookbook Author Anna Jones Cooks for Her Family in a Week
The bestselling, London-based food writer makes her husband and son malted sourdough, kimchi noodle soup, and many bowls of porridge.
Saffron Breakfast Kheer
There is little more nourishing than milk and rice together—easy to eat and cleansing in the best possible sense of the word. Make a double batch and reheat it with a little extra milk on the following days.
Kimchi and Miso Noodle Soup
Kimchi is an incredibly flavorful ingredient to use in stews, dressings, and wraps and sandwiches. The amount you use is dependent on how strong it is. Use you tastebuds as a guide, adding more if you need.
Phyllo Squash Pie with Kale and Goat Cheese
This comforting savory pie is packed with kale and pan-roasted butternut squash.
Vegetarian Green Curry with Noodles and Chard
Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Oat and Apple Pancakes
The oats, nuts, and fruit in this batter will start your day on the right nutritional foot—even with a generous glug of maple syrup poured over the top.
Seedy Oat Crackers
This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure total volume stays the same.
Kale, Tomato, and Lemon Magic One-Pot Spaghetti
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks—all in one pan.
Black-Eyed Peas With Herb Smash
This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.