The traditional Parmesan and anchovy dressing of a classic Caesar. But this little number swaps in charred sprouts for romaine, caraway bread crumbs in place of croutons, and adds pickled onions. Wowza.
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A list of all the recipes Angie Zoobkoff has tested.
The traditional Parmesan and anchovy dressing of a classic Caesar. But this little number swaps in charred sprouts for romaine, caraway bread crumbs in place of croutons, and adds pickled onions. Wowza.
Easy. Inexpensive. No preservatives. Few ingredients. Ample uses. You may never go back to store-bought mustard.
All the comfort of creamy mushroom soup but with grilled and toasty, this vegan sammie is the answer to all your meal-deciding questions. And raises others. Like how many can I eat before I need a nap?
Quick and easy to toss together with all the flair of a French woman slinging a scarf and instantly seeming elegant with ease. Which is exactly how we like our salads.
This outrageously healthy—yet still satiating—riff on Italian wedding soup swaps traditional beef and pork meatballs for ones made with turkey. Indulgence with decency.
“The epitome of success.” “Simple yet elegant.” “I definitely will be making this again and again.” That’s what folks are saying about this recipe. Sorta makes you forget it’s healthy.
Perhaps the best homeschooling you can bring about in the kitchen is homemade pita dough puffing in minutes. Here’s how to make that magic happen.
Whether you need a no-fail romantic or celebratory dinner for two, here’s how to pull it off with ease and impressiveness.
Ottolenghi does it yet again with another inspired melding of ingredients and techniques that upends our notion of what any recipe should and could be.
When prepared simply yet perfectly as here, this classic side dish will leave a lingering memory of just how lovely something healthy can be.