A play on Pasta Primavera, Basmati Rice Primavera celebrates herbs and vegetables from early- to mid-spring onward.
Farro with Radicchio and Parmesan is a terrific vegetarian side dish or main course.
A fruit and cheese risotto? Yes! It’s a bit unexpected, but it makes for a sophisticated risotto.
The butternut squash in our garden are going bonkers – good thing there are so many ways to enjoy them!
Whether you call it a Spanish empanada, an Indian samosa, an English pasty, or an American hand pie, they all have the same thing in common — they are vegetables or meat baked or fried in a dough.
If there were ever a year to try something new for Thanksgiving (or any holiday meal), it’s 2020! I mean, what could go wrong?!
Sheltering in place or in quarantine? You might as well enjoy some great popcorn while you’re binge watching TV or movies. Make it yourself. Make it healthier. Make it your own style.
Depending on where you live, winter is the time of root vegetables and squash. Baking them with nutty farro is a hardy and heartwarming way to enjoy them.
When a friend (or farmers’ market) gives you freshly picked fava beans, smile, say thank you, and get shelling!
Polenta often sounds fancy on a restaurant menu. But it originated as a low-cost, filling simple food from Northern Italy. And, it couldn’t be easier to make.