As a card-carrying omnivore, I can tell you that these meatless involtini couldn’t possibly be made better by adding meat or dairy.
Nikumiso literally means “meat miso.” I’ve made a standard meatless eggplant dengaku before, but this version takes it from a tasty side to a hearty main.
An enticingly sweet flavor is created when parsnip is added to a classic gnocchi dough. Served in a lemony arugula walnut pesto and it's lip-smacking good.
For this recipe I favor pistachios, but feel free to swap them out for pine nuts or almonds.
There are many subtle variations in the way crepes are prepared. This version incorporates creamed carrots and potatoes to thicken the broth.
This pasta-like dish is packed with protein and fiber that will satisfy your tastebuds and your stomach.
These crackers are blank slates for whatever toppings you want, from sesame seeds to parmesan cheese to rosemary.
The slice of taleggio cheese on top of this finished dish is what puts it over the top.
Pick up some Swiss chard and chorizo from your local farmers market for this dish. It will warm you up in these cold winter months.
In its simplest form, the spinach is wonderful as a warm salad, or you can serve it as a bed for smoked trout, roast beef or sliced veal.
With the help of Jeni Britton Bauer's new cookbook, the sky's the limit with what you can do with an ice cream maker.
This peppery green makes for a great pesto to serve over warm pasta.
Another listener request show! We’re making candied pumpkin seeds and a delicious spaghetti squash dinner.
Add color to your plate with late-winter greens; the perfect wilted spinach; and Tuscan-style broccoli is substantial enough to eat as a main course.
More brunch! An egg casserole with artichoke hearts, potatoes and a slew of other things. And, the Drunken Watermelon will put a smile on your guests’ faces.
These two pasta dishes will warm your belly during the chilly winter. And if you do a little advance prep work, these are the quickest meals you’ll ever make.