Orange-Ginger Roasted Beets
Preheat oven to 400F. Cut root and stem ends off beets. Peel beets with a vegetable peeler or sharp paring knife. Cut beets into large…
Hot and Spicy Sesame Sunchokes
Sunchokes are a tuber that can be used much as potatoes are used. Here they’re sautéed with sesame oil and other Asian flavors.
Chilled Sunchoke and Cucumber Salad
Also known as Jerusalem artichokes, sunchokes are tubers that are native to America – not Israel. Here’s a simple recipe to help you get to…
Braised Spinach with Garlic and Tomato
Loaded with iron, vitamins and folate, spinach is indeed a power food.
Spinach and Potato Cakes
During Passover, matzo meal must be used to bind the pancakes, however this dish is appealing all year and you can use breadcrumbs at other…
Stacked Tomato and Garden Pepper Bake
A simple gratin made by layering thinly sliced tomatoes, onions and bell peppers — easy to make ahead and bake right before serving. It’s perfect…
Spring Vegetable Escabche
Originally a method of preserving foods in vinegar, escabche is used often by Latin American and Caribbean cooks.
Meatless American Chop Suey
This vegetarian version of a classic childhood favorite is made with soy crumbles and jarred marinara sauce.
Spring Fried Rice
Make the rice a day or two ahead, them toss together with spring vegetables and Asian seasonings.
Grilled Artichoke Hearts
Throw some marinated artichoke hearts on the grill (in a grill basket) for a super fun appetizer.
A perfect “pick-up” appetizer to make for a houseful of guests—yummy and a bit retro all at once.
Fresh Garden Pesto
Pull out your best-quality extra-virgin olive oil and Parmigiano Reggiano or Pecorino Romano cheese to make this versatile pesto. Makes 2 cups.
Simple Yellow Rice
Although turmeric is much less expensive than saffron, use saffron for its sultry flavor and aromatic character.
Raisins add a pleasant sweetness that pairs well with the tart capers in this vegetarian version of a Cuban classic. Serve with simple yellow rice.