Vegetarian

Savory Veggie Porridge

by Casey Engleman
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Seriously, I am melting. This savory porridge is like a big, fluffy blanket. It’s also vegetarian, but nice and satisfying, with Casey’s ingenious use of nut butter, honey, and soy sauce. Dive in! – Amy I’ve always been a fan of a runny yolk. Odds are, if there is an item on a menu that

Fresh Spring Asparagus Recipes

by Lauren Keiper
Three Fresh Asparagus Recipes

Sometimes, you simply have to respect your ingredient; especially when that ingredient is asparagus. Lauren delivers some season’s eatings with these fresh recipes where asparagus is the definitive star! -Amy For me, the surest sign spring is here and farmer’s markets are about to re-open:  the daffodil.  Sprouting from the ground in all its glory,

Eight Sweet Quinoa Recipes

by Amy Feiereisel
Eight Sweet Quinoa Recipes

I came late to the Quinoa party. As an American and Taiwanese hybrid, the starches of my childhood were potatoes and rice, with the occasional appearance of oats if we were really getting crazy. And don’t get me started on Texas; good for beans and tortillas, not so much for variety when it comes to

One Dish Eggplant Parmesan

by Denise Woodward & Laudalino Ferreira
One Dish Eggplant Parmesan

There are days when having a full, steaming stovetop or an uncomfortably full oven is lovely. Then there are days when it can be hell – for instance, when you have just brought home a new baby or started a new job; when relatives have descended or unexpected guests move in. That’s when the One

Cooking with Nut Butters

by Amy Feiereisel
Cooking with Nut Butters

Don’t get me wrong – I love nut butters, just as they are. I’m the first one to crack open a jar and commence the double dipping, because I have a lot to make up for. You see, I didn’t even TRY peanut butter until I was eighteen. Eighteen! I spent an entire childhood without

Root Veggie Chips with Lemon Rosemary Sea Salt

by Sean St. John
Root Veggie Chips with Lemon Rosemary Sea Salt

Everyone needs a midwinter pick-me-up, and Sean’s colorful snack seems like just the ticket! Root vegetables can get repetitive and a little heavy, but slicing them thin and getting them delightfully crispy makes them just different enough to be addictive. I like to eat these with an assortment of dips; hummus, a simple guacamole, maybe

Handmade Gifts: Granola Nut Clusters

by Jennifer Menery
Handmade Gifts: Granola Nut Clusters

I love filling the house with the smell of homemade granola, it automatically puts me in a festive mood. I also love baking gifts, especially for my health conscious and vegan friends. Angela, of Oh She Glows, shares her delicious recipe for her Granola Nut Clusters. That’s right, these are granola covered nuts. And for those

Middle Eastern Inspired Black Rice Salad

by Denise Woodward & Laudalino Ferreira
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I have been eating a somewhat vegetarian menu daily since we hit 2014, and always have extra rice pre-cooked, waiting in the fridge for a quick meal. Denise has made my life with this new salad. Seriously, life made. -Maggie Since coming down from the holidays, my go-to comfort food has been a big bowl

Food Gift: Tomato Kasundi

by Jennifer Menery
Food Gift: Tomato Kasundi

It’s safe to say I have had more than my fair share of sweets this holiday season. From hot chocolate mixes to candy cane meringues and all the pies and cookies in between, I am attempting to put my sweet tooth on the back burner for the next month or so. However, I still hope to spend

Food Gift: Basilcello

by Maggie Battista
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I remember my initial sip of homemade Limoncello. It was my very first small batch infusion, and after 40 days of marinating, the cordial’s big reveal was at a backyard picnic with all my European friends. I suppose I’m the risky type. I felt that my version tasted better than the store-bought kind and used

Stuffed Butternut Squash

by Denise Woodward & Laudalino Ferreira
Stuffed Butternut Squash

I was raised to believe that experimentation in the kitchen can lead to culinary genius (bananas and peanut butter sandwiches, anyone?). Happy accidents or serendipitous spills make the most brilliant dishes. Patience is key, because a recipe may transform itself many times over before revealing its true purpose. This is the beauty of cooking, and we’re thrilled to share

Pickled Asparagus

by Maggie Battista
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I just got back from four mostly sunny days in Martha’s Vineyard. I was invited to cover the first Martha’s Vineyard Wine Festival. I tasted about 100 new and favorite wines – and have the hangover to prove it – and mostly flip-flopped my way through the tasting events and private dinners because it is

Tifamade, Paris

by Michelle Martin
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Tiffany and I missed each other in Paris. She was there and I was back here and we just never got a chance to meet which is tragic, oui? But I am in love with her original sandwich business called Tifamade, all delivered on a pink bike across the streets of Paris, and she’s eager

Spring Vegetable Pasta

by Maggie Battista
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In Boston, it’s been the sort of week where only three food groups will satisfy: carbohydrates, cheese and wine. Yes, cheese and wine are actual food groups this week. It’s basically all we’ve lived on around these parts for the last seven days. You’d be surprised how a good stinky cheese plate and an ever-open

A Twist on Pot Au Feu

by Denise Woodward & Laudalino Ferreira
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It’s stormy outside right now, so I want soup. I threw out a very special challenge to Denise for a dish close to my heart. She triumphed! – Maggie When Maggie talks Paris, I’m right there with her. And when she mentioned crafting a Pot au Feu recipe, my mind jumped on a plane straight

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