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