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
Valentine’s Day is coming up. I’d much rather share an artichoke with a loved one than a box of drugstore chocolates! And this time, with salsa verde.
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.
What do you do with celery leaves and those spring green innards? Make a fall salad!