A Japanese classic turned vegan, this miso soup is so quick and lovely we suspect no one will ever notice the difference.
Make no mistake, pancakes they are not. Johnnycakes are lighter and crunchier and grittier and arguably best drenched in butter and maple syrup.
Rich, creamy, and divine. It also just happens to be paleo, vegan, gluten-free, dairy-free, kid-friendly, and adult-approved.
We upended the proportions of gin, vermouth, and Campari to create a better, stiffer, spiffier negroni cocktail.
This fennel, orange, and watercress salad recipe is a quick and easy side dish for a family dinner or special occasion.
This Mexican carnitas recipe is authentic braised and fried pork that’s fall-apart-tender pork goodness ready for tacos.
This is not the sweet, gooey tzimmes of your childhood. Nope. So don’t be surprised when that old familiar flavor pales in comparison.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
“A seriously lovely grown-up drink.” “Not my father’s whiskey sour!” That’s what folks are saying about this party-friendly punch.
GF? Yep. Paleo? Yeah, that too. Devoid of anything that would offend a vegan? Check. Talk about a recipe for a happy Thanksgiving.
Store-bought chili powder doesn’t touch this homemade rendition made in minutes from just four ingredients.
Roast beets so sweet they taste like candy. A scoop of creamy goat cheese. Some peppery greens. And a generous drizzle of honey.
Rumor has it “mojito” translates roughly as “little spell.” We like that almost as much as we like the cocktail responsible for said spell.
These little zucchini crisps are dangerously moreish and make a surprisingly stunning nosh alongside a glass of white wine.
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