If all grows well, expect to see more garden-fresh vegetable inspired recipes here in the coming months.
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.
This is my version of San Francisco’s Barbacco restaurant’s lunch staple, braised chicken thighs with green olives and almonds.
Shaved asparagus doubles as a salad and pasta sauce. Dig in!
French Silk Pie is a chocolate cream pie, but it’s really so much more than that.
“Fancy” can be simple. There’s no better proof of this than a Dutch Baby oven-baked pancake.
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
