Recipes
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PublishedFebruary 13, 2022
Some of us love trash, and some of us love beets…
Happy Valentine's, Oscar the Grouch (and the rest of you, too). Please sing along!
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PublishedFebruary 6, 2022
A weeknight-friendly red bean stew will teach you a thing or two about walnuts
The stew takes its cues from a traditional Georgian dish.
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PublishedFebruary 6, 2022
How to make seven-layer dip, the customizable classic
The dip is always a crowd-pleaser. Here are a few tips and ideas for how to maximize enjoyment and make it your own, layer by layer.
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PublishedFebruary 6, 2022
Vegan Kitchen: Low in fat, high in protein, tofu is delicious, too
These two recipes are reliable kitchen workhorses.
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PublishedFebruary 6, 2022
Fromage fort turns odds and ends of cheese into an elegant French spread
It's up to you to choose the cheeses, but a bit of something creamy and something punchy will give the spread balance.
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PublishedFebruary 6, 2022
Green Plate Special: Mix and match chowder rules
As long as you've got the key components - the broth, the star, the chunk and the thickener – you can make chowder of any sort.
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PublishedJanuary 30, 2022
Green Plate Special: Make every cup of coffee count (twice)
Getting your morning cup of coffee requires a lot of resources. At least squeeze as much as you can from the beans. If the environmental argument doesn't sway you, this mocha cake will.
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PublishedJanuary 30, 2022
This easy buttermilk waffle recipe is fast, flexible and fun
Your mornings are about to get a lot better with waffles that can swing sweet or savory and work well with whole grains, too.
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PublishedJanuary 30, 2022
This pasta with a creamy broccoli-lemon sauce reminded me how much my blender can do
But after you make this particular pasta, don't just slip that blender back in the cabinet. Use it to whip cream, grind nuts and grate cheese, too.
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PublishedJanuary 23, 2022
A sheet-pan supper of roasted cod and broccolini makes for a fast, easy weeknight meal
While the cod and broccolini roast, whir together a sumptuous sauce from shallots, garlic, Dijon mustard and lemon juice for attainable weeknight luxury.
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