Winter Shakshuka with Butternut Squash
Our Winter Shakshuka gives the popular Israeli dish a cool-weather spin with a thick sauce made from roasted butternut squash.
Our Winter Shakshuka gives the popular Israeli dish a cool-weather spin with a thick sauce made from roasted butternut squash.
These Brussels sprouts will go down in my history book as the sprouts that flipped my daughter from a sprouts hater to a sprouts lover.
This is our go-to weeknight meal. Everyone—including our 9-year old daughter—loves these. The number of “steaks” you get off of each cauliflower depends on the size of the head.
This super-simple side dish is terrific on its own or as a base for other creations, from soup to tacos and quesadillas to pasta and pizza.
These easy grilled beef tacos come together in less than 30 minutes. You’ll even have leftovers for sandwiches and salads later in the week.
These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
Fig season is in full swing right now. Learn how to select figs, how to store and use them, and try our recipe for End-of-Summer Fig and Onion Chutney.
Shakshuka is a hearty dish made with eggs, braised in a thick, spicy tomato-pepper sauce. It's a staple from North Africa to Israel, as a
Chopped eggplant and tomatoes are flavored with a generous amount of garlic and warm spices, then slow-cooked to rich perfection on the stovetop.
I first made this last year when we were in Denver visiting my best friend Julie—the whole family went gaga, and it quickly became our
Quinoa is such a versatile grain—terrific on its own and beside just about anything. It also plays well stirred into salads. If you have a
Shallow poaching is an awesome way to cook salmon, keeping it nice and moist, and infusing it with flavor from the bed of veggies and
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