So good even a non-cauliflower-eater will change his or her mind. That’s what folks are saying about this recipe.
It’s remarkable what you can do with a can of beans. Here it’s transformed into a pretty classy purée (aka poor man’s hummus).
Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “Eat your veggies!”
This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
Looking for an excuse to invite folks over? Here it is. Less than 10 minutes from start to wipe-the-creamy-dip-from-your-lips finish.
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Hey, ‘member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
Yoohoo, you who’s trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.
Limp onions that take 20 minutes to soften are no substitute for the complex sweetness of these properly caramelized alliums.
Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
These unconventional latkes are gonna rock your world. They’re lovely at all times of day and on all occasions.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
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