This vegetarian “cooking from the pantry” dish, spiced farro with garlicky spinach, packs bold flavors.
Leeks have been the understudy for far too long. They deserve a starring role all by themselves. Gratin of Leeks is their chance to step into the spotlight.
Shaved asparagus doubles as a salad and pasta sauce. Dig in!
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?!
Spinach and Ricotta Gnudi are like the fillings of cheese ravioli, but they are made like a meatball. Without its pasta “clothing,” it’s nude!
Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.
Put your pantry and spice rack to work. With barely heating up your kitchen, this vegetarian chickpea dish packs a wallop of flavor in very little time.
I often think of cauliflower as a winter vegetable, but since it’s available year-round, cold crunchy pickles feel more appropriate for warmer weather.
The Caprese salad is well known. But what do you do when tomatoes aren’t the best or you want an alternative? Think “(Not a) Caprese 2.0,” with zucchini and mint!
A simple recipe with three main ingredients, this “Potato, Tomato and Celery Side Dish” is in heavy rotation in my kitchen