A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.
Melty, gooey cheese, with roasted poblanos. Scooped into a warm tortilla and topped with salsa and other goodies, you can think of queso fundido as a vegetarian taco option (but it’s more likely you’ll just think of it as heaven).
Caramelized eggplant, sauteed with preserved lemon, leeks and herbs. Funky and spunky.
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
A vegetarian burger where the cheese IS the burger. Halloumi cheese stands right up to browning directly in the griddle or on the grill, so you can skip the meat entirely. Slathered with garlic-mayo and topped with all the fixins, so you’re good to go.
Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.
The world's best grilled cheese sandwich.
A savory bread pudding created to use up that stale baguette you have laying around, soaked in parmesan custard with Swiss chard.
Swiss chard sauteed with onions and garlic, a pinch of red pepper flakes and sumac.
Um, the best tomato soup. Ever. (And simple, too.)
Classic Mexican side, dip for chips, or ingredient for tostadas or burritos. (And please don't call it junk food.)
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
Classic potato pancakes - simple, delicious fried-potato goodness - served with a side of dreidel madness at our friend's annual Hanukkah Party, to which we are lucky enough to score invitations.
Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.
Classic garlicky dip or spread for pita, veggies, sandwiches, wraps and more.
Crispy tortilla topped with creamy beans, cool avocados and crunchy, spicy Pico de Gallo make a casual dinner, lunch or snack everyone will love.
Crispy fried tostadas with hot, creamy beans and crunchy cold toppings. Like a gourmet party-salad on an edible plate - easy and delicious casual dinner, lunch or snack.
Baby winter squashes stuffed with herby quinoa, toasted almonds and ricotta salata cheese.
Tacos filled with grilled summer veggies for your next party - or for dinner tonight.
Cauliflower grilled crispy and brown, then dressed in a rich garlicky-buttery sauce.
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Creamy, cheesy, pasta-y and really doesn't take much longer than the boxed version.
Pasta with ricotta cheese, sauteed Tuscan kale, cherry tomatoes and lots of love. Quick, satisfying weeknight dinner or side.
Juicy tomatoes, grilled corn kernels, red onions and cilantro, with a squeeze of lime and just a hint of mild pepper. Simple to make and full of flavor (plan to lick the bowl).
A seasonal vegetarian crowd-pleaser of a soup that is a super-delicious meal in a bowl.
Grilled pizza topped with grilled summer veggies - zucchini, eggplant, tomatoes, onions, peppers and herbs - strewn over herbed goat cheese that's been slathered onto crisp pizza crust.
Sweet, juicy peaches with basil and a hint of cinnamon, mounded onto mascarpone-slathered sourdough toast.
Cutting the kale into thin chiffonade helps it to mingle with all the other flavors and textures of this delicious salad.
Quesadilla stuffed with squash blossoms, mushrooms, tomatoes, serrano chile and cilantro.
White wine-honey sauce is infused with basil, then drizzled over grilled nectarines. Crumbled ricotta salata is then sprinkled on top for a creamy, slightly-salty finish.
The leaves of the broccoli plant, dressed with a peppery parmesan vinaigrette, tossed with sweet cherry tomatoes and topped with a scattering of broccoli blossoms.
A super-simple hors d'oeuvre to showcase those gorgeous spring chive blossoms.
Cool as a cucumber, with a hint of mint and the slightest tang of yogurt. Blessedly refreshing, with no cooking required. Perfect on a hot summer day.
The flavors of Mexico blend together to make the perfect dip for tortilla chips, or spread for a sandwich or wrap.
A South Indian approach combining thinly-sliced green beans with coconut, Indian spices and a hint of chile.
Swiss chard sauteed in olive oil with onions and garlic, and a pinch of crushed red pepper for good measure.
Like potato chips made out of beets! Slightly sweet, salty, and a little spicy with a hint of curry.
Crispy grilled pizza crust, topped with goat cheese, greens and tomatoes. No party trick here, just really great food.
A pillowy little bundle of creamy eggs encased in a soft eggy shell. Best of all, it's a meal in 3 minutes flat that's so delicious you just can't stop eating it.
Golden-fried zucchini spears served with a savory marinara dipping sauce.
Simple green beans, sauteed with onions and garlic.
A slow-simmering pot of pinto beans, super-simple, made in the Mexican style. Eat them with tortillas as a light meal, or as a side. Or use them as a soup ingredients, or to make refried beans.
Buttery and creamy, with just the right amount of braised garlic. The best traditional mashed potatoes you will ever eat.
French-style green beans topped with buttery toasted breadcrumbs.
A great side dish to pay homage to the "first" Thanksgiving at your feast. Extremely simple to make, and all ingredients (except one) were available at the time. This was a very common Pilgrim dish, served nearly every day when pumpkins were in season.
Corn, beans and squash come together with spinach, garlic and onions to make a complete meal-in-a-pot. Corn, beans and squash are considered by many native people to be female spirits and are often called "the Three Sisters." The three crops are traditionally planted together to help each other flourish.