Grilled Polenta with Blistered Snow Peas & Bok Choy
This is the recipe I wrote for the Sunday meal at Rancho La Puerta during my week as visiting chef. Originally, I’d planned on serving the polenta
This is the recipe I wrote for the Sunday meal at Rancho La Puerta during my week as visiting chef. Originally, I’d planned on serving the polenta
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
Lentils and chickpeas are a match made in heaven, and this bright, lemony salad recipe easily expands to feed a crowd (trust me on that one!).
Caramelized shallot and sweet potato come together with the zing of lime and heat of chile in this easy, healthy side dish or vegetarian main course.
This unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
This homemade Caesar dressing recipe, inspired by one from Ana Sortun of Oleana, is a staple in my house. I hope it will be in yours too.
I’ve been wanting to do a kale salad for a long time, and this is the one I wanted to make. Rubbing breaks down the cells and softens the kale, yet leaves all of its meaty taste.
Chef Louis Maldonado of Spoonbar here in Healdsburg, and most recently of Top Chef fame, turned me on to rice porridge. I conjured this one up recently and gave it a creamy spin with the addition of coconut milk.
Want to make bread at home? It’s easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.
Not everyone is an eggplant lover. But this may change that. Long, slender Asian eggplant are no-fuss, and soak up the spicy, sweet, sticky sauce they’re doused with when creamy and tender. This is a hearty vegetarian main course paired with brown rice, quinoa, or even wheat berries, but would also make a terrific side dish.
A pressure cooker makes these sublimely tender, shot-through-with-flavor-to-the-bone barbecue ribs possible in under an hour, so you can have more free time to enjoy your July 4th barbecue!
This tomato salad is the perfect fresh-from-the-garden all-purpose side dish for the season. It’s bursting with green beans, tomatoes, corn and cucumbers, with toothsome bulgur adding just a touch of heft (and healthy whole grain) while soaking up the tangy dressing.
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