Recipes
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PublishedApril 2, 2023
This herby sesame sauce is great on noodles or straight from the spoon
Blending spinach, cilantro and scallions with tahini or sesame paste produces a vibrant sauce that's great on noodles, chicken, fish, tofu or vegetables.
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PublishedApril 2, 2023
Let this asparagus pasta with grated apple usher you into spring
Grated apple brightens up this pungent pasta salad made with blue cheese, asparagus and walnuts.
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PublishedApril 2, 2023
A jewel-toned vegetable spread for Passover, or any occasion
Use this spread to top crackers, dip vegetables into, or as an addition to sandwiches.
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PublishedApril 2, 2023
Green Plate Special: A fool for fools? Who can blame you?
This centuries-old English dessert is not only simple and delicious, but it's also an excellent vehicle for using up leftover fruits, jams, syrups and other bits and bobs from your refrigerator and pantry.
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PublishedApril 2, 2023
Of all the cakes she’s baked, there’s just one this cookbook writer makes for Passover
Elinor Klivans wrote 14 baking books from her home in Camden. But for Passover there is just a single dessert: Mom's Walnut and Wine Passover Cake.
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PublishedMarch 26, 2023
Cabbage with noodles and dill evokes cozy memories of grandma’s cooking
But update her dish with a few touches to make it more in line with how we cook now.
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PublishedMarch 26, 2023
Avoid wasting bread by making the freezer your friend
Sliced bread freezes beautifully, and is always at hand when you need it.
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PublishedMarch 26, 2023
A Scottish chicken soup with a cheeky name for chilly spring nights
Cock-a Leekie takes humble ingredients - barley, chicken, carrots - and transforms them into a soothing, nourishing meal.
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PublishedMarch 19, 2023
Cabbage with noodles and dill evokes cozy memories of grandma’s cooking
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PublishedMarch 19, 2023
Green Plate Special: For plant-based meats to truly make a difference, they must be locally sourced
Tofu and tempeh made in Maine with soybeans from local farms are the best options for environmental benefit.
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