*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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Everyone's posting chocolate truffle recipes and heart-shaped pancakes today, so I thought I'd do something different. If you need some delicio...
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This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011! My family, being Russian, c...
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*Serves four 2 tablespoons of butter, divided 1 cup of polenta 5 cups of water 1 cup of grated sharp white cheddar cheese 2 spring onions (...
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serves four 1 pound of crimini mushrooms, stems removed 2 tablespoons of olive oil kosher salt (about a teaspoon, more or less to taste) 1 tab...
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1 ½ cups of dried chickpeas (garbanzo beans) 1 tablespoon of baking soda 1 cup of tahini 3 garlic cloves, smashed with the side of a knife 3 ...
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I'm a salad kind of girl. Though I rarely post salad recipes, I actually eat quite a bit of salad, particularly in the summer. I don't eat salad a...
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*serves four 1 1/2 large English Cucumber, thinly sliced, preferably using a mandoline 1/4 cup of brown rice vinegar 2 teaspoons of sugar 1 te...
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Persimmons and I have a funny relationship. My mom and grandpa love them and for years, I didn't really know what the fuss was about -- especially...
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Serves four For the vinaigrette: 1 shallot, chopped 1/2 cup (.75 ounce) dried hibiscus flowers 1/3 cup fresh-squeezed orange juice 1/3 cup...
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*serves four 1/2 cup of black quinoa* 1 pound of tomatoes handful of radishes 1 tablespoon of finely chopped mint 1 sprig of rosemary oliv...
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I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...