No one really enjoys munching on plain raw celery, do they? Try simple pickled lemon pepper celery, instead!
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.
With only a handful of very basic ingredients, you can make this luxurious Polish-style creamed cauliflower soup
One of my favorite take-away lunch spots when I worked in downtown San Francisco offered a shaved fennel, apple and smoked whitefish salad. The salad works equally well with chicken or duck.
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?!
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.
When a garden-loving father of a friend gave me a huge basket of tomatoes… I had to make gazpacho!
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!