What we call sauerkraut – a condiment made by mixing roasting and dehydrated fermented cabbage – here acts as a spicy salt. The cabbage is halved and cooked in…
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This veggie-packed quiche is named for one of our favorite marketing interns of all time—she loved its hearty combination of squash and kale, lightly sweetened with maple syrup. Quiche…
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This is a slightly fancy way to serve simple roasted root vegetables, and once you have the vegetables roasted and the pastry made, it’s a quick dish to…
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Grilled eggplants nestling in a thick dressing of minted yogurt and feta cheese is something I put on the table as a main course with warm flatbread. On this…
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Watch the pine nuts closely on their short route from ivory to golden brown. They burn in seconds and will be extremely bitter if they do. There is no…
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We have been making Nigel Slater’s tomatoes baked with couscous and harissa all summer long. It’s a great way to use a lot of vegetables, especially if you have…
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Our first experience with grilled artichokes was right after we moved to California. Our friends in Sonoma broke out the grill and made a huge platter of grilled artichokes…
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Looking to incorporate more vegetables into your diet? This irresistible tiger salad is for you. Xian Famous Foods’ Tiger Vegetable Salad is a refreshing side dish that pairs with most…
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We love to rent the same little house every time we go to Burgundy. The owners Laura Bradbury, is an author and recently published a cookbook! It’s full of French…
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Have you ever had a full traditional Scottish Breakfast? It typically includes eggs, baked beans, mushrooms, tomatoes, and haggis or black pudding. In our opinion, drop scones beat out…
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As we move into November, the orange leaves in the vineyards are suddenly dropping, it’s getting darker and windier, and the temperature is getting chilly. Since we’re staying inside…
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Renee Erickson’s Lacinato Kale Gratin has become one of our favorite side dishes. The crispy kale baked in Parmesan and cream is so easy to make. Pair it with roasted…