Do you want a quick way to make roasted brussels sprouts in half the time? This is it.
Another “from the pantry” dish perfect for cooler weather, this borlotti or red kidney bean stew is Indian inspired with its warming spices.
Whether you’re a fan of eggplant or not, you’ll love this Baba Ganoush
This vegetarian “cooking from the pantry” dish, spiced farro with garlicky spinach, packs bold flavors.
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.
It doesn’t get more Tuscan than Ribollita, a soup found on menus and in Italian kitchens everywhere in the fall and winter.
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.
A simple recipe with three main ingredients, this “Potato, Tomato and Celery Side Dish” is in heavy rotation in my kitchen
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.