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Recipes

Scooping seeds out of acorn squash
Despite its orange flesh, acorn squash — so named because it resembles an acorn — may not be as rich in beta-carotene as other winter squashes, but...
Curried tofu with husk cherry chutney and masoor dal
There’s a world of lentils to choose from: from green to black and from bright orange to deep red. In this dish, we’ve chosen red lentils, called “...
Bowl of pumpkin vegetable potage with toasted farro
A potage, which means “potted dish,” is a thick stew or porridge. In this fall-inspired recipe, we combined roasted pumpkin, toasted farro and our...
Bowl of swiss chard and mushroom gratin
With Rosh Hashanah ushering in the Jewish New Year 5775, followed by the 10 days known as the Days of Awe and concluding with solemn Yom Kippur,...
Black Bean Quinoa Enchiladas
Enchiladas, or “in chile,” originated as a Mexican street food of corn tortillas simply dipped in chili sauce and eaten as a snack. However, the...
Brussels Sprouts
Some folks resist cooking Brussels sprouts because they claim that they make their kitchen and often the entire house stink. But this is often only...
Glass of wine by the fireplace
Take a break from all the holiday stress and bend an elbow with one of these 21 holiday drinks — in moderation, of course, not only because of the...
Mexican breakfast
Reprinted from Blue Apron Oaxaca (pronounced “wa-ha-ka”) is a state in the far south of Mexico. Centuries ago, Dominican monks traveled...
Slow Cooker
Slow cookers are great because they allow us time to make a large quantity of something without doing much work. Likewise, the larger quantity of...
French onion soup
We love French onion soup so much that we couldn’t leave well enough alone. We searched for ways to incorporate the soup into other dishes, and here’...

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