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Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Save money by making cold brew coffee concentrate at home; add as much creamer, simple syrup, and ice to each cup as you like!
Ingredients: coffee, water, sugar, ice, syrup
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A fresh apricot pie is made from a few simple ingredients.
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This recipe uses gluten-free all-purpose flour and xanthan gum to offer a tasty and moist gluten-free pumpkin bread with walnuts.
cooking.nytimes.com
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
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Cinnamon and sugared walnuts are a tasty snack by themselves and are great for topping salads and crepes.
Ingredients: egg white, water, walnut, sugar, cinnamon, salt
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Rice is cooked in the oven with milk, vanilla, sugar and cinnamon.
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Succulent pork roast with fragrant garlic, rosemary and wine.
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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Ham, beans and rice are featured in this hearty soup with tomatoes.
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This is a simple yet tangy recipe for a traditional green bean, wax bean and kidney bean salad.