[Photograph: Blake Royer] If cream of broccoli soup has a bad reputation for you—as it does for me, conjuring up a picture of thick sludge—then this might be the soup for you. I pulled it from Mark Bittman's How...
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[Photograph: Nick Kindelsperger] I've experimented with baked potato toppings before but was feeling a little uninspired this time around. Looking for ideas, I turned to Twitter. As it turns out, people are awfully passionate about baked potato toppings. One...
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[Photographs: Gina DePalma] Previously Chestnut Honey » All Seriously Italian recipes » Oh, Broccoli Romanesco, how I love you. You're delicious and creepy and weird, like an alien vegetable. I know you are misunderstood, but that's only to people...
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Sometimes it seems like almost any pasta dish can be transformed into a polenta one—and in the process, made twice as luxurious. There's something about polenta that's decidedly upmarket, despite the fact that it costs next to nothing to...
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I've long been mildly interested in the idea of cooking pasta in red wine, having seen it a couple times in various recipes, but before now I'd never tried it. Mostly, it just seemed like a waste of wine....
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I must admit that I'm an absolute sucker for casseroles. Give me any recipe that involves a can of cream of mushroom soup and some of those fried onions in a can, and I am sold. When I saw this...
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What I love about this pasta is how much green there is on the plate—an almost equal amount of broccoli and starch. I eat so much pasta and I'm terribly fond of recipes that use a minimal number of...
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I must admit I'm kind of a frittata freak in that I've never met a frittata I didn't like. This broccoli and cheddar frittata is another recipe I've adapted from Ellie Krieger's The Food You Crave. What I like about...
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Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring...
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- makes 1 1/2 quarts - Adapted from Entertaining by Martha Stewart. Ingredients 4 or 5 stems broccoli 3 red bell peppers 1/2 small bunch fresh tarragon or basil 1 cup sour cream 2 tablespoons Dijon mustard 1/4 cup tarragon...
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