A Japanese classic turned vegan, this miso soup is so quick and lovely we suspect no one will ever notice the difference.
If you didn’t already know these light, fluffy, nutty buckwheat pancakes were good for you, we swear you wouldn’t guess it.
We like to think of cheese blintzes as the original breakfast burritos, though truth be told we like them just as well for dessert.
Butternut squash, sage, and brown butter haunt this velvety rich quiche that flaunts its jewel-toned hues on your holiday table.
With the chanterelles definitely the alpha ingredient, this earthy mash is a phenomenal thing if you’re into mushrooms.
Roast butternut squash. Nutty whole grains. Fragrant fall spices. Bitter radicchio. Sweet dates. Our sorta salad.
Too much of a good thing can be wonderful. Witness this macaroni and cheese with fontina, Gorgonzola, pecorino, and Parm.
Just like the classic British sandwich—but better.
“A pretty killer combination of broccoli and Cheddar.” “As perfect as perfect can be.” That’s what folks are saying about this recipe.
“Simple, quick, and delicious.” “Elegant.” “It sure as heck is good.” That’s what folks are saying about this easy weeknight supper.
Can’t imagine making the same exact vegetable lasagna all year long? We understand. So does this versatile lasagna recipe.
Roast beets so sweet they taste like candy. A scoop of creamy goat cheese. Some peppery greens. And a generous drizzle of honey.
We’ve tested a lot of pasta alla Norma recipes in our day, and we gotta say, after trying this one, we’re calling it quits on our search.
This recipe is actually not so much veggie spaghetti. It’s more like veggie squiggles. So what the heck to do with it? Lotsa things.
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