Color compelled me to create this salad – I was drawn in by the variety of red winter produce at the market and had the urge to bring it together. But while the resulting dish turned out as beautifully as I had hoped, I was surprised to realize that the element that made it so […]
Recipes
Posted inRecipes
Roast sausages over cabbage and sauerkraut for a hearty, tangy sheet-pan meal
It can take a cabbage anywhere from 40 to 150 days to grow to full size. Smaller cabbages, like bok choy, mature rather quickly. But larger ones, such as quintal d’alsace, the massive green and white cabbages that thrive in Alsace in Northeastern France, spend many months in the ground. They grow so large that […]
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Posted inFood, Recipes
Hearty tomato-lentil soup is warm, tangy and filled with Persian flavors
Warming spices and lots of lemon juice perk up the soup. Complement it with herbs, pita and feta.
Posted inFood, Recipes
Look to classic food pairs like PB&J for the secret to lasting relationships
Heart, soul and stomach, these foods were made for one another.
Posted inFood, Recipes
Making linguine with clams and breadcrumbs is an act of love
With fresh and canned clams and crunchy lemony bread crumbs, this pasta dish is sure to win anyone over.
Posted inFood, Green Plate Special, Recipes
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!
Posted inFood, Recipes
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.
Posted inFood, Recipes
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.
Posted inFood, Recipes, Vegan Kitchen
Vegan Kitchen: Low in fat, high in protein, tofu is delicious, too
These two recipes are reliable kitchen workhorses.
Posted inFood, Recipes
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.