Chicken noodle soup and minestrone are great, but there are few things more crave-worthy than a creamy, rich, and hearty soup. Of course, the ingredients that make those soups so tasty—cream, butter, cheese, beef—are not always high on our list of healthy ingredients, or you might follow a vegan diet. […]
Dried mushrooms are big flavor in a tiny package, and they are one of our go-to pantry staples for adding savory richness (also known as umami) to stews, risottos, sauces, or broths—and more! When shopping for dried mushrooms, look for whole varieties, since they’ll generally hold their flavor better than […]
If you’ve been lucky enough to venture out to the farmers’ market, you may have found fresh fava beans—one of the most underappreciated spring veggie! Though you can buy dried fava beans all year long, if you haven’t enjoyed them fresh, well, you’ve really barely experienced them. Fresh fava beans […]
Makes 8 servings Ingredients 4 carrots, grated 2 celery stalks, grated 1 onion, grated 1/4 cup minced bell pepper (any color) 3/4 cup minced button or cremini mushrooms 8 scallions, minced 2 eggs, lightly beaten 1/2 cup chopped pecans 1 tablespoon chopped fresh thyme 2 garlic cloves, minced 1 teaspoon […]
Makes 6 to 8 servings Ingredients Roasted Vegetables 1 large eggplant (about 2 lb) 4 medium zucchini (about 1 1/2 lb) 2 large ripe yellow tomatoes Kosher salt, as needed 3 garlic cloves, thinly sliced Leaves from 6 thyme sprigs 3 red bell peppers Extra-virgin olive oil, as needed Extra-virgin […]
This pot pie is just as cozy and comforting as the classic chicken version, thanks to savory mushrooms, hearty potatoes, and just enough cream! Though we’ve included some classic veggies, you can substitute just about any of your favorite farmers’ market finds, like parsnips, turnips, or corn. Don’t forget to […]
Plants are quadruple-threat ingredients, adding flavor, texture, color, and nutrients to any dish. They’re versatile, and we eat them raw or roasted, whole or bite-sized, simple or seasoned, and every possible way in between. In the plant-forward kitchen, vegetables are even more useful, because they can be used not just […]
Makes 2 1/2 quarts stock
This dish was inspired by a week of too much takeout and not eating enough vegetables. The chickpeas are dressed with a creamy blend of avocado, chipotle in adobo (look for the cans near the salsas and taco accoutrement at any grocery store), garlic, and sherry vinegar, and they will […]
Peanut sauce is, to me, sort of what I think ketchup is to 3 year olds. I can eat it on anything, and often, whatever I’m eating it with is the vehicle for the sauce, rather than an equal partner. That’s why this week, when I had a few heads […]
Makes 8 Servings Pancakes Tzatziki Sauce Zucchini Pancakes Tzatziki Sauce