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MEXICAN RЕD LENTIL STЕW
GREEK BAKED EGGS
Baked eggs—often called shirred eggs or, if you’re French, oeufs en cocotte—come out of the oven in record time with…
Recipe
CARROTS WITH GARAM MASALA, CAULIFLOWER “COUSCOUS,” AND PEANUT VINAIGRETTE
Saying that everyone in India uses curry powder is like saying everyone in Italy tosses…
rutabaga white truffle pecan maple
Rutabaga from the gardens in a crust of salt and soil—here is a humble vegetable…
Coconut-Lentil Soup with Vegetables
I use regular brown lentils here, but you can use red lentils, which cook faster,…
Tortilla Chicken Stack (Tlayuda) MEXICO
Continuing along the theme of Howie didn’t know Mexican food for half of his life,…
Broccoli with Feta
Broccoli has long been maligned, but here’s a way to make it sexy: sauté it…
turnip garden dashi
Custard, katsuobushi, and broth—this incredibly intense and entirely vegetal array draws its umami character from…
Frozen Beans and Greens Soup
Limas, favas, and edamame are all sold frozen, and are all a bit firmer and…
Healthier Than It Tastes “Stuffing”
I remember coming home from sleepaway camp one summer, to find that the chocolate chip…
Tangy Cucumber & Onion Salad
This refreshing salad is a summer standard in both of our families. My side calls…