Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe and expand our vegetarian repertoire. [Photograph: Michael Natkin] With all of the concerns about food safety, most people (Alton Brown included) don't actually...
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[Photograph: Caroline Russock] This Thanksgiving I wanted a squash recipe that was completely new, different, and exciting. In past years I've pureed butternuts for soup, roasted all manners of acorns and kabochas, and meticulously filled squash ravioli. And while...
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[Photograph: Robin Bellinger] Shopping List 14 ounces boxed chopped tomatoes: $2.00 1 cup dried chickpeas: $0.75 2 cups squash (pro-rated): $1.50 1 medium zucchini: $0.60 2 cups whole wheat couscous: $2.00 Pantry items: Ginger, cumin, paprika, turmeric, cayenne, olive...
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Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] Hi, Mom, it's me. Pretty good, thanks, but ay yi yi, I can't believe you still...
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[Photograph: Sarah Shatz] - serves 4 to 6 - Published with permission from Food52. Ingredients 2 leeks (medium size) 1 garlic clove 1 splash Vermouth (or dry white wine) 2 to 2 1/2 pounds boiling potatoes (approximately 6 to...
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[Photograph: Sarah Shatz] - serves 2 - Published with permission from Food52. Ingredients 1 bunch beet greens 2 teaspoons chopped garlic 1/2 teaspoon course ground black pepper 1/4 teaspoon red pepper flake 2 teaspoons sugar 1 teaspoon olive oil...
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[Photograph: Blake Royer] When cauliflower hits a hot, oil-slicked skillet and is allowed to caramelize, it develops a wonderful savory, nutty flavor that puts it among my favorite vegetables. Since the first time I realized this, I've never been...
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Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] Every family has a collection of Thanksgiving side dishes that absolutely have to be there...
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[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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"Millet was first grown in China, where it was revered for thousands of years as one of their five most sacred grains." [Photograph: Shauna James Ahern] Millet is the tofu of the grain world. OK, I know that might not...
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