Pasta, peas, and a little salumi help take the intimidating edge off of bitter dandelion greens.
Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Bring those unloved chicken breasts back to life with a quick simmer in milk.
How peas got a bad rap. (Also, a 5-ingredient recipe that's more peas than pasta -- to make up for lost time.)
Soup doesn't have to be fancy, or take all day -- just follow Tom's 6 Soup Rules.
This is the kind of meal that leaves you feeling particularly virtuous, that you'll want to brag about (subtly, of course) at the office tomorrow.
Happy first day of spring! The day we've been waiting for, through these long winter days, has finally arrived.
Gena talks all about hummus, the perfect food for vegans and the busy alike. She's got us covered with pro tips on making the most of your chickpeas, plus a recipe for Sweet Pea Hummus.
Peas! Today we're talking about peas, which are so ubiquitous as a readily-available frozen food that it's almost hard to remember that they are fleetingly in season come early summer. There are three major varieties of peas, and we'll be talking about them separately: shelling peas (also called English peas or garden peas), snow peas, and snap peas.
Gena takes a quick look at her own history as a vegan, and the movement as a whole. Plus, two vegan superstars -- quinoa and hemp seeds -- make an appearance in lemony quinoa with hemp seeds, peas, and basil.
Today: Tom muses on the raw materials of the kitchen and why he cooks over a plate of Ham-Cured Goose Legs with Butter-Poached Peas and Carrots. Just the other day, my dad was leaning against the fence watching the chickens do what chickens do while I knelt nearby, weeding some rogue arugula out from around the grapes. All the while, we engaged in a round of small talk. Soon enough, the conversation turned to the chickens.
Here are 8 ways to use fresh peas, before spring becomes summer.
A mid-May Sunday brunch transported to simple, mid-week meal.
As spring produce floods the Greenmarket, we're excited to be cooking fresh, springy meals -- it's about time. Winter root vegetables are all well and good, but there's nothing like a tender bunch of ramps, bright asparagus spears, and loamy morels, especially after months of sturdy carrots, potatoes, and apples. We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast -- a light Greenmarket feast -- full of recipes highlighting the best of this season's fruits and vegetables. We suggest you do the same.
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