Wild Mushrooms Roasted in Parchment
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
This cabbage dish is essentially a vegetarian mu shu turned sauté. I love it simply served with brown jasmine rice, but you could also pair it with Chinese pancakes or thin flour tortillas.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
Rainbow chard’s Crayola-colorful leaves and stems make a speedy, tasty side dish.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
Put those late-season tomatoes to tasty good use in our super-simple End-of-Summer Pico de Gallo.
This ratatouille recipe is our riff on a Provencal specialty that uses a summer bounty of eggplant, tomatoes, zucchini and bell pepper.
This salad always wows those new to whole grains. The smokiness of the vegetables, creaminess of the eggplant and haunting complexity of the spice paste create quite a sensation.
Our version of Catalonian tomato-red pepper romesco sauce boosts the ratio of roasted bell peppers. It may just end up being, like it has mine, your new all-purpose sauce.
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