Ever notice how folks who are drawn to artichokes tend to be evangelical about the topic? One taste of this recipe, you’ll understand why.
“What’s up?” you ask. We actually prefer “What’s sup?” as it more pointedly asks what lovely thing you’ve been supping as of late.
Baguette slathered with goat cheese and baked to toasty perfection with a can’t-mess-it-up vinaigrette and salad. Easy peasy.
Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean kimchi. And just wait’ll you see how he uses it.
Know how some bourbon houses offer small batches of prize vintages? We suspect the same sorta thing could happen with this.
Move over, cole slaw. There’s a new slaw in town, and it features everyone’s favorite dark leafy green.
Frozen tater tots and Parmesan cheese. Seems so intuitive, doesn’t it? And yet it’s so wonderfully unexpected. Easy, kid-friendly, adult-appeasing.
Simple as can be. Rub a hen with spice and salt. Toss in carrots and sweet spuds. Shove it in the oven. Accept accolades.
Simple and sexy (well, some may say sexy), this raw kale salad melds healthful, colorful, and yum-iful to crunchy effect.
In our defense, we know the difference between cauliflower and rice. But we still like this subtle, sneaky, eat-your-veggies trick.
Feel the need for a little post-Thanksgiving, post-Christmas, post-New Year’s infusion of sweetly earthy nutrients? Here it is.
Rumor has it that this kasha varnishkes recipe made the late Joan Rivers plotz. After tasting it, we can understand why this would be true.
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