...gift, enter now: This giveaway is now closed, winners will be notified. Happy Holidays! Special thanks to Whole Foods Market for partnering on this post and providing the gift cards!...
...is an Italian bread salad. Traditional panzanella features cubes of stale bread, plenty of ripe tomatoes, onion, vinegar, and olive oil. I keep the vinegar, oil, onion, and tomatoes in...
...the 6th edition of the Barilla Pasta World Championship where 20 young chefs from around the world will be competing for the title of Pasta World Champion. How fun is...
...cooks, boil the parsnips and cauliflower until they’re both fork-tender. When all the veggies are ready, add them to the blender along with the olive oil and lemon juice. Season...
...actually is. Once you’ve chopped the vegetables and measured the spices, you’re only about 20 (mostly hands-off) minutes from a creamy, delicious hot curry dinner on the table. I find...
...bitter, and they have an unappealing mushy texture. So if you’re still on the fence about them, try this roasted Brussels sprouts recipe. They come out of the oven with...
...because it’s refreshing, fun, and so darn simple. Follow the recipe once or twice, and you’ll be able to leave the measuring cups in the drawer and just eyeball the...
...minced ¼ teaspoon sea salt Tortilla chips, for serving Cook ModePrevent your screen from going dark Instructions In a medium bowl, combine the pineapple, red onion, jalapeño, lime juice and...
...separate. Squeeze the cucumber directly over the sink, or press it lightly between kitchen or paper towels. Then, stir everything together! Mix the squeezed cucumber with the yogurt, lemon juice,...
...fork. The most important thing to note here is that I DON’T wrap them in foil. If you do, the sweet potato flesh will still cook, but the skin will...
...the tahini, lemon juice, garlic, salt, and water together in a bowl until they create a luscious, smooth sauce. When you first add the water and lemon juice to the...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
