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!
The autumnal equinox may have already passed, but there is still great summer produce to be had.
Risotto is one of those dishes that seems intimidating to make and maybe even confusing to eat. Is it an entrée? Is it a side dish? I mean, it’s rice… So why do you only order it at restaurants?