One of my favorite Fall vegetarian dishes are these Mozzarella, Beet, and Walnut Dukkah Flatbreads.
Continue Reading: Mozzarella, Beet, and Walnut Dukkah Flatbreads →
Salad is my jam and I try to eat at least one salad a day. Though I’ve shared a fair share of salads with you, I’ve somehow completely overlooked this Tuna, White Bean, and Arugula Salad, until now.
Continue Reading: Reset Button: Oil Packed-Tuna, Avocado, White Bean, and Arugula Salad →
A recipe for a healthy vegetarian salad with mixed greens, wild rice, tomatoes, mozzarella, green onions, pistachios, and a tangy yogurt dressing.
Continue Reading: The Last Supper: Wild Rice Salad with Baby Greens, Tomatoes, Mozzarella, and Pistachios →
This Upside-Down Peach-Rhubarb Polenta Cake Recipe is my summery take on upside-down cake with peaches, rhubarb, and polenta.
Continue Reading: Upside-Down Peach-Rhubarb Polenta Cake Recipe →
Being the bread lover I am, panzanella (Italian bread salad) is one of my all-time favorites. This is a spring version with peas, fava beans, arugula, herbs, and fresh goat cheese.
Continue Reading: The Scent Of The City →
Gaby Dalkin of the blog, What’s Gaby Cooking, and author of the just-published, Absolutely Avocados, shares her recipe for Tostones with Chunky Avocado.
Continue Reading: Tostones with Chunky Avocado from Absolutely Avocados →
So, I’ve got a thing with eggs. I could eat them for any meal, at any time, and any number of ways. There’s a culinary urban legend that the number of pleats in a traditional chef’s hats is directly correlated to the number of ways to cook eggs and, while I’ve never found concrete evidence backing that claim, it’s fair to say there are at least 5 kajillion ways to make eggs.
Continue Reading: Pretty. Easy. Baked Eggs with Wilted Spinach and Salmon →
A recipe for cumin and carrot farro risotto that’s as delicious on its own as it is served with your favorite roast.
Continue Reading: Going Ga-Ga for Babies: Carrot-Cumin Farro Risotto →