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 ...

Time. There never seems to be enough of it. Sometimes I wonder, what would I do if I had more time? Would I read more? Exercise more? Cook more? S...

Serves fourFor the vinaigrette:1 shallot, chopped 1/2 cup (.75 ounce) dried hibiscus flowers 1/3 cup fresh-squeezed orange juice 1/3 cup...

*Serves four to sixFor the salad:2 fennel bulbs 1 large honeycrisp apple, or another sweet and crunchy variety 3 1/2 cups of packed baby...

When I was in the 5th grade, my grandpa came to live with my family. At the time, I thought it might be temporary, but by the time I got to high s...

*makes 4 stacks, serves four2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...

We arrived home to our city, eerily empty. Albeit, it was one o’clock in the morning, but ragged as we were, I couldn’t help but notice the ab...

*Serves fourFor the salad:1 large head of butter lettuce 3-4 radishes, very thinly sliced microgreens for garnish (optional) 2 teaspoons ...

When I first stumbled across Katie Quinn Davies' blog, What Katie Ate, I knew I had made a tremendous discovery. Her food photos were more beautif...

For the polenta fries:1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...

If ever there’s a time of year when my heart feels like it’s about to explode, surely it is Thanksgiving, and everything that comes the weeks ...

Serves fourFor the salad:1 head of iceberg lettuce, quartered or cut into eights (depending on size) 1 tablespoon of roughly chopped peca...