A leek dilemma, resolved Do you ever find yourself cooking with leeks but feeling super guilty about using only about half of the vegetable? Most recipes call for just the onion-y part of the stalk and to discard the dark green leaves. It makes sense, considering the light parts of the leek are full of …
A little lentil goes a long way Lentils are a highly underrated food, in my opinion. They’re not only super good for you–high in protein and fiber among other things–they’re also very filling and relatively cheap. A big back of lentils won’t set you back but will go a long way in keeping you satiated. …
it’s not all gravy, baby Sometimes gravy gives me the ick, but this mushroom sauce is definitely not gravy. Sure, it has the similar methods and the same utility as gravy, but this sauce is delicious and it’s a keeper. Not to mention an absolute staple on my Thanksgiving or Christmas Eve dinner table. This …
there’s always a hot take on thanksgiving food My Thanksgiving hot take is that I hate traditional stuffing. It’s usually super dry and kind of flavorless. I don’t like big chunks of bread, and I definitely don’t like anything that comes out of a box. However, there’s one type of stuffing that I look forward …
let’s veg out This veggies with feta dish is seriously one of my favorite quick weeknight meals. It is SO easy and also so satisfying, you’ll never question a mostly vegetable dinner again. The best thing about this recipe is that you can really just toss it together without thinking too hard or measuring everything …
All I want for dinner is shrimp and tomatoes I saw this recipe in a food magazine, and I knew I just had to try it. One of my favorite seafoods—shrimp—combined with ripe, seasonal stewed tomatoes and yummy fresh herbs sounded like a winner to me. Also, add feta to basically anything, and I’m sold. …
An egg-celent idea I firmly believe that one of the best breakfast ideas is a nice little egg bake. It so easily comes together, plus it’s extremely adaptable. All you REALLY need are a bunch of eggs and some milk. From there, you can pretty much adapt however you like. For this recipe, I kept …
bon appétit mes amis Ahhh the French darling of late summer dishes. Ratatouille is not just a movie about a cute rate with culinary aspirations—it’s also an incredible dish that comes from Provence, which also happens to be my favorite part of France. The jewels of this dish are the ripe, seasonal, (and preferably local) …
a Sicilian surprise This eggplant-based dish hails from the sizzling land of Sicily, where fresh veggies, especially juicy eggplant and tomato, are plentiful almost all of the time. For us north easterners in the US, the season for truly great nightshades is fleeting, and late august is the time to scoop up the freshest ingredients …
time to get stuffed You may have heard of stuffed peppers, but did you know there are other delicious veggies that can be stuffed with all kinds of goodies? Large, bulbous eggplants make the perfect vessel and just happen to be an amazing and healthy summer veggie. Roasted eggplant halves are scraped out, and the …