For those times when a one layer cake just won't cut it.
Save your mismatched dinner for another time. These two dishes were destined to be eaten together.
A vegan homage to the classic Reuben sandwich.
For dinner tonight, make the entree simple and the side dish the star.
Louisa Shafia creates the menu for a Persian dinner that will add excite the tastebuds of meat eaters and vegetarians alike.
Louisa Shafia's raw carrot salad -- flecked with nutty sesame seeds and dressed in honey and vinegar -- is just as delicious on a salad or sandwich as it is on its own.
A mother-daughter food ritual. And carrot muffins.
Make a study of flavors and textures for (meatless) dinner tonight.
Nicholas gives carrots some love, even the uncool ones. (Plus, six ways to let them save dinner.)
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. Today: A carrot of a different color, plus how to use them, where to find them -- and how to store them once you do. Carrots are an underrated bunch. There might even be a mostly full package of them languishing in the crisper drawer of your fridge right now. We get it, you bought a bagful for a mirepoix and then neglected the rest, so they were left to wither away. That wouldn’t have happened if they were purple.
Turn your cashews into a luscious, vegan cream that will add depth and richness to almost any recipe, sweet or savory.
An almost-entirely from-the-pantry dinner this week, and isn't that just the best?
It's a lunchbox cocktail party for Walker and Addie this week, with crudités, cheese, and olives all ready for the snacking. Here's Amanda with the specifics: I believe in the occasional snacky lunch. For this one I packed soppressata, Castelvetrano olives, Red Leicester cheese, ricotta salata, and purple carrots. To go with, whole wheat bread, a British cheese cracker, and roasted pumpkin seeds. (No Grüner Veltliner for this set, but we wouldn't pass on a glass to accompany this meal!)
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