featured recipes

Our featured recipes are here to give you a feel for how the numnums recipe platform works. But while we were at it, we personally cooked each of them and vouch that they are delicious! We improve the recipes each time we make them, so we update them regularly with new findings.
  • jacques pepin's lamb navarin
    JP = Jacques Pepin, our kitchen hero We chose to make this dish because Avedano's, a local butcher, happened to carry the cut of meat that we needed, and the meat was also inexpensive. It was also a cold day in SF, and lamb stew for dinner sounded like a great idea. Adapted from JP's Essential Pepin. This is a recipe of his mother's. lamb breast ribletsflouronionpotatoescarrotsgarlicblack pepperherbes de Provencewatersaltbaby peasfresh parsley
  • jacques pepin's fast & simple asparagus preparation
    We grew up eating steamed asparagus with a side of mayo or a side of homemade thousand island (mayo + ketchup + Tabasco), but always wondered if there was a tastier and easier way to prepare asparagus. I found this in JP’s latest book and was surprised at how tasty the asparagus became through this quick and simple preparation. The true flavors of asparagus simply shine when cooked this way. Our one-year-old loves picking up the pieces to feed to herself. Adapted from JP’s Asparagus Ragout recipe from Essential Pepin. JP does a similar delicious and fast treatment for broccoli on page 124 of his other book More Fast Food My Way. waterolive oilasparagusunsalted buttersalt
  • cook’s illustrated harira (moroccan lentil & chickpea soup)
    This soup is an improved, more complex version of the Moroccan chickpea stew we've been making for years. After the mise en place is done, the execution of the recipe is rather easy. The orzo in this soup gives it a lovely body and texture. ground coriandersmoked paprikaground cuminground cinnamonred pepper flakesolive oilonioncelerygarlicgingercilantroparsleychicken brothwaterchickpeasbrown lentilscrushed tomatoesorzoSwiss chardlemon juicecilantroparsleysaltpepperlemon wedgesharissa
  • cook's illustrated's go-to Brussels sprouts
    We make this veggie side about every two weeks because it is easy, we can prep it in advance, and it is delicious enough to serve for company. Aside from the Brussels sprouts, we usually have all the other ingredients on hand. We measure the olive oil and prepare the lemon/salt mixture in our mini measuring cup to minimize dishes for cleanup. Brussels sproutsextra-virgin olive oilsaltlemon juicesalt and pepperParmesan cheese