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.
What is your idea of comfort food? Mine is Thai or Indian coconut curry. It’s creamy, filling, and with a lot of warming spices. It’s like a hug.