...ripen on your counter. When they’re soft, pop them in the fridge until you’re ready to make the recipe. Roast the veggies the day before. When I make this salad,...
...and squeeze in the juice of a lemon. Cut the lemon into quarters, and drop them into the water. Next, prepare the artichokes. Start by peeling the tough, dark outer...
...to burn before the top rack starts to brown! And with only one baking sheet in the oven, you can position a rack in the center to give the pita...
...Don’t have these exact veggies on hand? Don’t worry! Feel free to use just a few of them, or swap in other veggies you have in your fridge. Find the...
...– To make all the flavors pop! Find the complete recipe with measurements below. What are the best potatoes for mashed potatoes? I think Yukon Golds and russets are the...
...that the tops of the baked goods don’t brown before the inside is done cooking. Next, (the prettiest part!), he took us on a tour of their new barn and...
...jar. Then, toss the salad together. In a large bowl, combine the quinoa, veggies, herbs, feta, olives, pine nuts, and half the dressing. Toss to coat before adding the salt,...
...they use the moon as a guide to grow and harvest the grapes. We then walked to the Valrhona Chocolate museum. If you’re traveling with kids, put this one on...
...be making them on repeat throughout the holiday season, but honestly, these lemon cookies are so delicious that I would happily take one any day of the year. This lemon...
...to make sure they are submerged. Transfer the jar to the fridge to chill overnight. The more time the brine has to penetrate the eggs, the stronger the flavor and...
...salty. Don’t worry! The flavor will balance once it’s on the starchy potatoes. Finally, pour the dressing over the potatoes, add the remaining ingredients, and toss to combine. Season to...
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.
