One of my favorite Fall vegetarian dishes are these Mozzarella, Beet, and Walnut Dukkah Flatbreads.
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It’s fig season, which means we’re cooking them every which way possible — one of our favorite ways of all is in these Burrata and Agrodolce Fig Crostini.
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It’s fall, which means we want to share our favorite easy recipes, starting with this Chimichurri-Tossed Mushrooms with Hazelnuts.
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Because we like the Indian cucumber-yogurt sauce, raita, so much we could drink it, we decided to make it into a sippable chilled summer raita soup.
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Because every season we like to make a version of Italian panzanella salad, we came up with this recipe for late summer Mexican Corn Panzanella Salad.
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For this month’s Pretty. Easy., we took the Feta Watermelon Salad to a new level with pistachios, mint, and a pomegranate dressing.
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It’s time to up the picnic sandwich ante — whaddya say? My recipe ideas is this Slow-Roasted Tomato, Goat Cheese, and Cilantro-Cashew that I’m in loving!
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Because I’ve been hit with a summer cold, I’ve stirred up a recipe for this Brothy Garlic Soup with Slow-Roasted Tomatoes and Poached Eggs.
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For this month’s Last Fridays, Lillian cooked up a twist on a classic with this Pickled Celery Deviled Eggs recipe.
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