Cooking from the last issue of Gourmet. [Photograph: Nick Kindelsperger] I'm kind of addicted to this beans-and-greens combination. It's a concept that initially didn't make much sense to me. Wouldn't the result just be a mushy, messy, gray and green...
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Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photographs: Michael Natkin] I typically serve polenta one of two ways—fresh from the pot or cooled, sliced,...
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Principles of Stir-Fry, Part Four Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » Principles of Stir-Fry, Part Three » All Seriously Asian coverage » My mother has a way of transforming vegetal chaos into order....
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Greens have been experiencing something of a renaissance at my house recently. For some reason all we have been eating for the last few weeks are leafy greens, collards, kale, mustard, and dandelion greens. The usual preparation is a quick...
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©iStockphoto.com/adel66 Before I picked up a copy of Deborah Madison's What We Eat When We Eat Alone I thought that my secret polenta-eating habit was an anomaly. I was heartened to see that there were no fewer than six...
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The following recipe is from the November 19th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The many-colored stalks of rainbow chard have always looked better to me than they tasted. That...
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