Makes about 1 pint
1 tablespoon canola oil
3/4 cup red onion, diced
1 orange, zest grated and reserved, juice strained and reserved
5 sprigs thyme
pinch of salt...
1 tablespoon extra-virgin olive oil
1 large rutabaga (about 1 pound), peeled and thinly sliced
salt and freshly ground pepper to taste
1 pound russet potatoes,...
Serves 8 to 10
2 cups dried posole, soaked at least 2 hours or overnight
1 pound carrots (6 medium), peeled and medium-diced
1 pound parsnips (4 large), peeled and medium-diced...
When Paul Newman and I agreed to open Dressing Room [in Connecticut], one of his first requests was that there always be a really good chopped salad on the menu. He loved an array of flavors and textures in each bite, and he could go on at...
This recipe is a bit labor intensive, but it's worth the extra effort. It can also be made entirely vegan with no diminution of flavor.
9 ears of corn, shucked (kernels removed...
Sautéed leeks combine with cauliflower to make this delicious and simple blended soup, a lighter counterpart to potato leek soup. The charmoula is a marinade traditionally used to flavor Moroccan dishes.
The soup is also delicious served...
A "kadai," is a round, deep cooking pot (similar to a Chinese wok) traditionally used in India to make curries.
Raita is a yogurt dip used as a condiment that will help you cool your palate while enjoying all those spices...
Portobello mushrooms are a great vegetarian option at any barbecue, thanks to their robust flavor and ability to satisfy any hunger level.
Mushrooms are known for their nutritional benefits, including selenium, potassium, riboflavin,...
Makes 8 tacos. Expect about 15 minutes of prep time and 20 minutes cook time.
2 eggplants, shredded on the large holes of a box grater
3 cups water
Juice of 2 limes
Kombu broth is so easy it’s almost thoughtless—all you have to do is throw the elements in the pot.
This broth is perfect on its own, but will inspire days of creations. You can elaborate upon it by adding cultured vegetables for a warm...