Roasted peppers are peppers that have been charred all over and then skinned and seeded. Unlike roasted carrots or Brussels sprouts, which we typically enjoy as a side dish or as part of our main meal, roasted peppers tend to act as an ingredient or component in another dish, like […]
Artichokes. They are delicious. They are versatile. And their edible portions are so small compared to the effort it takes to get through the spiky exterior! But like the first person who looked at an artichoke and thought, “I bet I can cook the tiny center of that armadillo-flower,” we […]
As we ease into autumn, we can finally celebrate the return of roasting—especially vegetables. We love roasting because it is one of the most delicious ways to enjoy seasonal fall produce, like hard-skinned squash, cauliflower, fennel, and Brussels sprouts (color = flavor), as well as incredibly easy and hands-off. Even […]
Makes 1 quart This is a basic hummus recipe that is perfect as is, but is also endlessly customizable. Just like the ones you see in the store, you can top this hummus with anything from olive tapenade to roasted red peppers. Sprinkle the hummus with spice blends, like za’atar, […]
Makes 4 servings Get your kids or guests to help assemble the lasagnas. Let each “sous chef” add one ingredient—noodles, purée, veggies—to the plate. If you can’t find whole grain lasagna noodles, conventional dry lasagna noodles will work just fine.
When you are food-minded, thinking about dates makes your heart flutter for a very different reason. Luckily, the dates we have in mind are a bit less awkward and nerve-wracking than the romantic kind. Dates, which are the fruit of the date palm, are one of nature’s sweetest creations. You […]
Makes 5 servings Vegetables Couscous Risotto
Makes 4 to 6 portions This pasta salad is great cold or at room temperature (a gift from the meal prep fairies), but it’s just as good hot, if you don’t have time to give it a good chill.
Makes 6 servings
Back-to-school was always my favorite season. I was never a summer kid, and heading back to the classroom meant cooler weather, new Lisa Frank school supplies, and school friends! Since the day I learned how, I don’t think I have stopped talking. At home I had three older brothers who […]
When hummus can be purchased in so many flavors at any store, it can leave you wondering, “Why would I make this from scratch?” And while we think there is always a place for convenience, there is an unmistakable creaminess and flavor that comes from a hummus made with freshly […]
Steamed White Fish with Julienned Carrots and Lemon-Scallion Sauce This lemon-scallion sauce is *Chef’s Kiss* perfect, and we bet you’ll find yourself making it all season to top chicken, rice bowls, and the freshest market fish. We’ve used halibut, but you can substitute any fish you like best, including shrimp […]