Today, Merrill makes pantry soup with lentils, sausage and kale for her baby, Clara.
While we love our squashes, our root vegetables, our sturdy greens, let's face it: by the beginning of March, winter produce is feeling a bit tired.
In the last of these wintry weekends, braises are perfect projects to warm up your kitchen and convince your friends to bare the cold and come over.
Get out that bottle and take advantage.
Take one head of cauliflower. Add almost nothing. Serves two.
We know you've got them rolling around somewhere in your kitchen. Let them shine.
With tan, green, and yellow skin that yields to bright orange insides, winter squash provide a cold-weather splash of color at farmers' market. Though they're closely related to melons and (of course) summer squash, winter squash have unique characteristics -- their tough skin, delicious seeds, and sweet flesh make them kitchen staples from the beginning of autumn until spring.
It's safe to say that we've moved from the "resolution enthusiasm" stage of winter to the "hibernation" stage. So let's just resolve to make some comfort food, shall we?
Winter brings many things. It brings visions of chili and hot cocoa. If we're lucky, it even brings sledding and snow men. But it also brings sick days and a bit of cabin fever.
A hearty, healthy start -- that won't leave you with a chill.
Nicholas finds a freezer-friendly (and child-friendly) soup, but he wants more.
Cabbage gets frisky.
An exotic take on meat and potatoes that we're convinced will please every last person at the table.
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