Most Popular
-
RecipeMoussaka Nistisimo (Vegan Moussaka)
This meatless, dairy-free version of the Greek mainstay tastes as rich as the classic version, and it holds together well when sliced and served.
-
RecipeWhite Bean Stew with Mustard-Green Pesto
Jazz up a white bean stew with a swirl of peppery pesto made with mustard greens. If you can’t find them, substitute turnip greens or even Swiss chard, which will…
-
Recipe米粒与虾、番茄和腌制羊乳酪
The combination of shrimp, feta, tomatoes, and pasta is one that I love. I return to it time and again for easy one-pot suppers. Orzo is the little pasta that…
-
RecipeCaponata-Style Braised Eggplant with Couscous
Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it…
-
RecipePotato and Poblano Corn Chowder
While you could make this spicy take on corn chowder with frozen corn, it’s best with fresh.
-
RecipeAsparagus, Snap Pea, and Black Rice Salad with Gochujang Dressing
This vegetarian Asian-style salad packs a spicy punch. Smoked tofu adds an intriguing undertone, but baked tofu works great, too. Use a julienne peeler to make fast work of prepping…
-
RecipeRainbow Chard Parmesan Crisp
Fried or poached eggs also go nicely with this dish; it’s a great side for a spring brunch.
-
RecipeSpicy Red Lentil and Chickpea Stew
The humble look of this stew belies its complex flavor: a mix of spicy heat and earthy legumes, topped with a cooling, creamy lemon-flecked yogurt.
-
RecipeWhole-Grain Pasta e Fagioli with Butternut Squash and Sage Pesto
Whole-grain orecchiette or shells star in this makeover of a classic Italian pasta and bean soup. With butternut squash, borlotti beans, and a bright sage pesto, it’s perfect for a…
Comments
Leave a Comment
Comments