Possibly one of the world's best comfort foods.
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A South Indian approach combining thinly-sliced green beans with coconut, Indian spices and a hint of chile.
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Um, the best tomato soup. Ever. (And simple, too.)
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Milk sweetened with a touch of honey and infused with cinnamon, warmed and frothed for a cup of soul-satisfying comfort on a cold day.
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My foolproof method for making smoothies. Berries, yogurt and milk, plus extras if you want!
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Classic Mexican side, dip for chips, or ingredient for tostadas or burritos. (And please don't call it junk food.)
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A slow-simmering pot of pinto beans, super-simple, made in the Mexican style. Eat them with tortillas as a light meal, or as a side. Or use them as a soup ingredients, or to make refried beans.
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Classic Indian-style rice with cumin seeds and peas. Perfect with any Indian meal.
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Simple and delicious. This recipe was originally created to give students in our Slice, Dice & Chop knife skills class some practice slicing ingredients.
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Festive latke topping made from sour cream and ricotta, with crushed pomegranate seeds, lemon juice, parsley and Ceylon cinnamon. An herby-sweet, chunky pink topping or dip. Also great with potato chips, pita chips or crackers.
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Super-simple, with scallions, garlic and a pinch of salt blended with sour cream. Serve as a veggie dip or latke topping.
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Your leftover shredded turkey or chicken, gently simmered with beans and veggies in a Sriracha-spiked broth.
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Why it works: a wine-and-butter soaked cheesecloth keeps the turkey breast moist and flavorful during cooking, and adds lots of flavor to pan juices to make delicious gravy. See notes at the end of the recipe for more details.
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Cut roasting time to about an hour! Step-by-step instructions to cut your turkey into pieces and roast it much more quickly and evenly in a butter-wine braising liquid to keep the meat juicy and delicious.
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Don't throw those giblets away! With just a bit of time and attention, they will make a delicious broth you can use in Thanksgiving Gravy, Herbed Bread Stuffing, or any dish where you would normally use chicken broth.
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Buttery and creamy, with just the right amount of braised garlic. The best traditional mashed potatoes you will ever eat.
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I hear this is exactly the way they make it at Hogwarts School of Witchcraft and Wizardry.
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Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.
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Vegetables layered with corn tortillas, roasted chiles, pureed tomatoes, Mexican crema and a little shredded chicken. Serve with beans or refried beans.
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Classic garlicky dip or spread for pita, veggies, sandwiches, wraps and more.
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