Curried Cauliflower Steaks
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 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.
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.
Chopped eggplant and tomatoes are flavored with a generous amount of garlic and warm spices, then slow-cooked to rich perfection on the stovetop.
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
This gluten free, vegetarian meatloaf is so moist, flavorful and meaty it’s easy to forget there’s no meat!
This vegetarian stew is one I crave all winter long; hearty and socked through with flavor. Serve it over rice with a dollop of plain yogurt.
Roasting broccoli is a very, very good idea. It gets a gorgeous, caramelized crust and is practically hands-off to make. Use this recipe as a
I love the convenience of pre-ground spices, but for this dish it's worth it to toast whole spices for a minute or so, and grind
This has become one of our favorite go-to’s during the winter months. Pair it with a scoop of black rice for a beautiful vegetarian meal,
This Israeli-style tomato jam, from “The Seasonal Jewish Kitchen” by Amelia Saltsman, is a tasty condiment you’ll want to keep on hand.
This super simple summer salsa is super versatile too—and a great way to get the most out of the gorgeous stone fruit of the season.
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