This is a classic combo and with good reason. Plump sundried tomatoes, sweet raisins, and luscious pine nuts all work well against a back drop of roasted cauliflower …
Packed with a ratatouille filling and spiced up with a little ancho chile powder, these calzones are both filling and easy to make. The addition of ketchup gives them …
Lentils and chickpeas make a perfect pair. Both have rich, nutty flavor, but their textures are so different that they compliment eachother well. I’ve used small, green French …
Having just been a judge at New York City’s Cook Out NYC where I probably ate more meat than I usually eat in a week, going meatless is …
Bimbimbap, traditionally cooked in a heavy stone pot, works beautifully in a cast iron skillet. A little toasted sesame oil is added to the skillet along with cooked …
Creamy curry — awash in coconut milk, herbs, and spices – is soothing and invigorating at the same time. Add some silky tofu and a host of vegetables, have …
The weather’s changing and lots of vegetables are coming into the market. It’s the perfect time for a big dinner salad. I’ve used very small baby eggplants (originally I …
Crisp and golden brown on the outside and creamy within, that’s what you want from baked eggplant. This dish fits the bill. Choose eggplants that are firm without …
