Algae was long a part of Irish cuisine. It helped some survive the Great Famine.
Cooking cornbread in a cast-iron skillet renders the outside crisp and buttery, while the interior is moist and crumbly.
You can identify a white pine tree by its clusters of five needles per bunch.
Spiced with Madras curry, cumin, coriander, and red pepper flakes, this butternut squash soup will warm the hearts of your next dinner guests.
Frittatas aren't just for eggs anymore! This recipe adds savory smoked salmon, nutty gouda and plenty of herbs and scallions.
These whole wheat waffles are made with coconut oil and sweetened slightly with pure maple syrup.
Raw cashews not only add a creamy texture and a touch of sweetness, they also have the ability to thicken, which means there is no need to make a roux.
The Worcestershire is my absolute favorite. I love the depth of flavor it gives the ground chicken or turkey.
I love putting beet greens on pizzas, along with some thinly sliced beet roots. It gives it a nice vegetable vibe that makes them almost healthy.
Peanut butter and jelly is one of those divine combinations that’s good whether you’re young or old, a gourmand or a culinary plebeian.
Kefir Panna Cotta is similar to yogurt and granola with a soft texture.
These rose-shaped tarts make even a novice baker pass for a seasoned pastry chef.
My one gripe with a lot of healthy food is that it doesn’t have enough flavor. Not this dish!
Dan Williamson revisits his days as a professional chef with Stuffed Mushrooms With Tomato Coulis and Zucchini Hash.
There are many subtle variations in the way crepes are prepared. This version incorporates creamed carrots and potatoes to thicken the broth.
Making broccoli rice is super easy. You simply add broccoli stems to a food processor and pulse until it’s broken into tiny bits.
This dish is so close to the original, it just seemed wrong to call it a tomato and cauliflower curry.
This recipe is the perfect way to use up any overripe bananas you have sitting around your kitchen.
The mushrooms are tossed in a bright citrusy marinade made with yuzu juice and yuzu kosho.
For this soup, I’ve used five varieties of mushrooms. While you can use any types of mushrooms, the more variety you have, the deeper the complexity of flavor.