Vegetables

Six Ridiculously Delicious Rhubarb Recipes

by Kate H. Knapp
Strawberry + rhubarb jam

Want to know a (not-so-secret) secret? Maggie is crazy—as in over the moon—about rhubarb. How do I know? Let’s just say that the last few weeks of recipe testing for her upcoming cookbook, Food Gift Love, have included a delightful amount of rhubarb-centric recipes. Not that I’m complaining. I have been hopelessly devoted to the

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,

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

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

Blue Cheese-Baked Sweet Potatoes

by Maggie Battista
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I have an especially soft spot for easy, cheesy recipe. With leftovers from my perfect cheese board, I’ve whipped up a quick holiday side dish, or something to super pretty to serve for a New Year’s Day brunch. (For more cheesy recipes, pop over to Cheesy Bake-and-Broil Pasta and Jam and Cheese Crepes.) Blue Cheese-Baked Sweet Potatoes

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

Smoked Broccoli Stems

by Lucy Engelman
Smoked Broccoli Stems

  I’m really starting to love food illustration – it seems to capture the playful and whimsical aspects of food that make cooking such a joy. Today a sister act, food writer Casey Engleman and illustrator Lucy Engleman, bring us their take on stocking up the pantry for winter. But forget simple tomato sauce; these

What We’re Loving: Fresh Herbs

by Amy Feiereisel
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Herbs are a truly transformative ingredient, especially in abundance. Bought from the grocery store, however, they come in small packages at high prices, and I never use them as freely as I’d like. One must be judicious with fish sauce, cinnamon, and hot peppers; never herbs. Luckily, herbs are easy to grow yourself and there

What We’re Loving: Chilled Summer Soups

by Amy Feiereisel
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Stews and soups and hearty bowls of beans haven’t exactly been on the menu lately. But summer is hardly the time to pack away your spoons. As long as the charming cross between a smoothie and a pureed, chilled soup exists, my spoon is staying tightly clutched and ready for action. Tomato Gazpacho is the

Tomato with Yogurt

by Katie Eberts
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  I love this time of year: when the tomatoes are ripe and in abundance, I live on those rainbow beauties. I’m always looking for a beautiful way to showcase fresh tomatoes without too much fuss, and this summer short from Katie is exactly it. So go, raid your local farmer’s market for the freshest,

Chocolate Smoothies

by Mia Moran
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Mia Moran is a mom, wife, friend, teacher, graphic designer, amateur photographer, and most recently, a chef. Here is her journey from dishwasher to cook, and a yummy Chocolate Smoothie recipe. Thanks, Mia! -Maggie I spent most of my life avoiding the kitchen. Luckily, I married a man who loved to cook and made pretty much every

Froehlichs Pear Tomato Martini Pickles

by Maggie Battista
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Pickled tomatoes sound simple but getting them right, both herbal and restrained, is hard work. You can do the job once tomatoes come into full bloom later this summer. Until then, we’re popping these dilly green pear tomatoes in between meals and into our gin and vodka martinis. Heidi snapped delicious photos of Froehlichs Pear

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