Quick Collards
Our technique calls for slicing these hearty greens very thinly so they cook quickly for an any-night side dish.
Our technique calls for slicing these hearty greens very thinly so they cook quickly for an any-night side dish.
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
Whole wheat fusilli pasta, Brussels sprouts and a creamy pan sauce add up to a satisfying supper that’s on the table in less than 20 minutes.
A trio of root veggies, in lieu of traditional potato, make these latkes a touch sweet while exotic spices add a bit of heat.
Mom’s stuffing, made with packaged stuffing mix, gets a tasty, healthy update with whole wheat panko and fresh herbs.
Celery root (celeriac) is a knobby root vegetable with mild celery flavor that pairs nicely with apple and potato in this riff on classic mashed potatoes.
These pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
Traditional corn bread made in a cast-iron skillet gets an update with fresh corn, sun-dried tomatoes and sage.
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.
This is the perfect tomatoe sauce to make with that extra pint of cherry tomatoes in your CSA box that’s sitting on your counter. Use it in a simple pasta or spoon it over a crispy chicken paillard.
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
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