Makes one 9pinch pie or tart pan Graham crackers come in a variety of flavors, including honey graham, chocolate, and cinnamon. If you do not have a food processor to create crumbs, use a resealable bag and a rolling pin to finely crush the crackers.
Whole grains don’t always get the same applause as pasta or potatoes, but they’re the quiet stars of the kitchen: versatile, wholesome, and easy to love once you know how to cook them. Think of them as the cozy sweater of your pantry—nutritious, comforting, and able to pair with just […]
Makes 8 servings This is a classic berry parfait, but you can use this granola or technique for virtually endless variations. Use any leftover granola to sprinkle over ice cream or keep it in a jar for an easy mid-day snack.
Makes 6 servings This recipe can be made with any fruit that is in season. The recipe makes six portions, but you can make as much or as little as you like. Keep replenishing the fruit as you use it so that you’ll have a supply on hand whenever you […]
Makes 10 servings Serve this with dill mustard sauce (we’ve included the recipe below) and some hearty brown bread with good butter. Dill Mustard Sauce Makes 1 pint This sauce is a classic accompaniment to gravlax but will go well with any smoked fish.
Makes 6 to 8 servings Add shredded chicken, sausage, cooked beans, or even some frozen veggies, like peas, to this soup to stretch it a bit. Substitute vegetable broth for the chicken broth, if you prefer.
Makes 1 1/2 cups
Makes 6 servings
Makes 8 servings
Makes 6 to 8 servings Chef’s Note: To cut leaves into chiffonade, strip the leaves off their stems. Stack the leaves, roll up, and cut crosswise into thin ribbons.
Makes 6 servings