This is sweet and bright, and perfect for the holidays. Serve with mashed sweet potatoes, roasted squash, risotto or the like.
It's so easy to take advantage of summer's tomato bounty: The triple-S rotation of sandwiches, salads and soups will dispatch the beauties effectively and deliciously. And then there's pasta.
Conventional wisdom holds that when herbs and leafy greens bolt and go to seed and/or flower, their taste is compromised. There's some truth to that, if you're talking about the leaves themselves.
It won't fool anyone into thinking it's really cheese, but that doesn't matter, because it's delicious nonetheless. It offers protein and a little bulk, turning what might seem like a side salad into a meal.
I'm sure this has happened to you: You spy some piece of produce that looks great and interesting at the market (farmers, super or otherwise), and then you get home and think, "What the heck do I do now?"
Energy bars, power bars, protein bars, granola bars. Whatever you call them, they've taken over entire aisles in supermarkets.
If you're trying to shift your diet toward more nutritious foods - and, especially this time of year, who isn't? - you need to make friends with dried beans, chickpeas and lentils, if you haven't already.
he recipe combines Granny Smith apples with warming flavors from ginger, juniper berries, cardamom, allspice and cinnamon.
There was only one thing for a pie lover to do: Make it myself. First, though, I had to find the recipe.
The first thing I do when I spy an intriguing pecan pie recipe is evaluate one all-important ratio. I don't mean the ratio of flour to butter in the crust, or of sugar to spice. No. I mean the ratio of pecans to that goopy ...
Sometimes I think we make too big a deal out of the vegetarian's plight at the Thanksgiving table.
Sometimes the glow talk is a bit much. You know the glow I mean? It's the one so many writers of vegan recipes and/or lifestyle blogs refer to in promoting this particular way of eating. You'll look so much younger