Makes one 9-inch deep-dish potpie Ingredients All-Butter Pie Dough (single crust) Egg wash, as needed 8 oz red potatoes, cubed 3 tablespoons canola oil 12 to 16 ounces beef sirloin, cubed 2 cloves garlic, minced 2 tablespoons sherry 1 3/4 cups beef stock 3 carrots, peeled and cut into ¼-inch […]
Makes 5 servings Ingredients 5 beef short ribs (about 1 lb) 1 1/2 teaspoon kosher salt, plus more as needed 1 teaspoon freshly ground black pepper, plus more as needed 2 tablespoons vegetable oil 1/2 cup medium-dice onion 1/2 cup medium-dice celery 1/2 cup medium-dice carrot 2 tablespoons tomato paste […]
Makes 16 servings Carrot Cake Batter Ingredients 1 1/3 cups whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 cup vegetable oil 1 cup sugar 2 eggs 3/4 cup diced pineapple 4 cups grated carrots 2/3 cup raisins 2 egg whites Cream Cheese Frosting […]
Makes about 1 1/2 cups
Makes 4 to 6 servings The key to good fried rice is using leftover rice, which is drier than freshly steamed. In the interest of keeping it simple, our favorite strategy is to keep a zip-top bag in the freezer where you can empty leftover rice from take-out or home-made […]
Makes 6 servings Ingredients 5 lb corned beef brisket, trimmed 1 1/2 qt no-salt-added beef stock or cold water 7 new potatoes, halved 1 small head green cabbage, cut into wedges 7 baby turnips, peeled 15 baby carrots, peeled 1/2 lb pearl onions, blanched and peeled Salt, as needed Freshly […]
Makes 4 to 6 servings We don’t like to dumb food down for kids, but we also know that sometimes kids are picky. So this plant-forward (vegan, in fact!) pasta salad is just a good starting point. The tangy chickpea dressing is creamy like mayo, but packed with protein. Add […]
Classic Corned Beef and Cabbage is one of our favorite food rituals, but it’s a home-cooked dish that folks seem to struggle with! So, we’re offering up some answers to the questions we get most often regarding this St. Patrick’s Day staple! Question: Um, what is corned beef? Answer: Fair […]
Makes six 2-ounce portions
When vegetables are fully or partially cooked by steaming, boiling, or roasting, they can be sautéed just long enough to reheat them or to complete cooking them—a technique known as finishing. Whole butter is a common choice for finishing vegetables, but other flavorful cooking fats, such as extra-virgin olive oil, […]
Makes 4 to 6 servings
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 […]