Yields 2 to 4 servings Make this recipe as is for a great starter salad, or top it with tofu…
Month: November 2021
BEAN AND CORN SALAD
Yields 4 to 6 servings Michelle Cehn and I produced a mini-documentary called 7 Days, featuring a young man who…
SLAW SALAD AND AVOCADO DRESSING
Yields 4 to 6 servings My good friend and recipe tester Jenny Piccolo tried out this recipe, and she raved…
MEXICAN-INSPIRED SALAD AND SWEET VINAIGRETTE
Yields 2 to 4 servings This salad is one of my absolute favorites, and it’s fair to say that it…
PERFECT POTLUCK PASTA SALAD
Yields 6 to 8 servings Just like the name says, this is one of my favorite dishes to share in…
QUINOA SALAD
Yields 2 to 4 servings Once you make the quinoa for this recipe, the possibilities for spicing it up are…
POTATO & APPLE GALETTE
serves 6–8 4 large russet potatoes, about 2 lb (1 kg) total, peeled 2 Granny Smith, pippin, or Gravenstein apples,…
SPAGHETTI SQUASH WITH PARMESAN & OREGANO
serves 3 or 4 1 spaghetti squash, about 2 lb (1 kg), halved lengthwise and seeded 1 Tbsp olive oil…
SPICY CORN CAKES WITH BLACK BEANS
serves 4 1 can (15 oz/470 g) black beans, drained and rinsed 1 tsp chopped fresh oregano, plus more for…
BAKED ACORN SQUASH WITH LEMON & BROWN SUGAR
1⁄4 tsp ground cinnamon 1⁄4 tsp ground cumin 1⁄4 tsp ground coriander 1⁄8 tsp ground ginger 3 large carrots, about…
MUSHROOM & POTATO GRATIN WITH THYME & PARMESAN
serves 4–6 11⁄2 cups (12 fl oz/375 ml) heavy cream 1 clove garlic, thinly sliced 3 fresh thyme sprigs, plus…
TOMATO & EGGPLANT TIAN
serves 6–8 2 globe or 4 Asian eggplants, cut crosswise into slices 1⁄2 inch (12 mm) thick 1–11⁄2 Tbsp olive…