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!
Post update: In the time of quarantine and “pantry cooking” I wanted to resurface this post. This bean spread is a versatile workhorse. It can be an appetizer dip, sandwich spread, or pasta sauce.
A simple recipe with three main ingredients, this “Potato, Tomato and Celery Side Dish” is in heavy rotation in my kitchen
You’re at home and want a delicious lunch but your pantry and refrigerator are nearly bare. What do you do?
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.
Make your own mayonnaise with four ingredients — all in one step! It’s never been easier. See video for details.
What do you do with celery leaves and those spring green innards? Make a 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?