Oven Risotto with Tuscan Kale Pesto Are you sitting down? Because we’re about to change things for you forever and we don’t want anyone to get hurt. In a recent issue of Bon Appetit, we discovered that you can cook Read on!
Emerald Salad The grayer the weather, the more we eat with our eyes. On days like this, color is a stand-in for sunshine, reminding us that the world will one day again be bright and cheerful. Inspired by this week’s Read on!
Without a Recipe: Fennel Fennel has a licorice-y flavor that mellows considerably when cooked. Shave it raw into salads or grill, roast, or caramelize slowly. We love fennel in winter salads-shave paper thin and toss with thin-sliced radishes and greens Read on!
Radish & Fennel Panzanella You might roll your eyes in pity, but these days we get really excited about a loaf of stale bread. One bite of this salad, though, and you’ll get it. Crisp, peppery radishes and the subtle licorice kick Read on!
Sourdough Toast with Beet & Yogurt Spread Toast is having its moment, and we couldn’t be more thrilled. For years relegated to the most forgettable role in the most forgettable meal, toast is showing up everywhere. Dressed up with inventive Read on!
Without a Recipe: Carrots Crunchy and sweet, carrots are a kitchen mainstay. We love them raw, but can’t stop ourselves from roasting or stir-frying them too! Creamy carrot soup is as easy as can be. Simmer sauteed onions and garlic Read on!
Without a Recipe: Greens Braised, stir-fried, raw, and steamed, there are countless ways to enjoy greens. You’ll find that most are interchangeable in recipes too. You can make a simple, satisfying pasta dinner with greens and garlic sauteed in olive Read on!
Turkey & Sausage Gumbo Is it too soon to be thinking about leftovers? Thanksgiving is definitely our favorite holiday–what’s not to love about a whole day devoted to family, friends, and food? And this is a holiday that keeps on Read on!
Beans and Greens with Caper Vinaigrette At the risk of sounding like Mr. Miyagi, we’d like to propose the idea that cooking’s mostly about mindset. Yes, technique is important, but it’s also rather easily learned. What’s sometimes harder to get Read on!