Swiss chard sauteed with onions and garlic, a pinch of Aleppo pepper flakes and sumac.
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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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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 potato pancakes - simple, delicious fried-potato goodness - served with a side of dreidel madness at our friend's annual Hanukkah Party, to which we are lucky enough to score invitations.
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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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French-style green beans topped with buttery toasted breadcrumbs.
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Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.
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Classic garlicky dip or spread for pita, veggies, sandwiches, wraps and more.
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A great side dish to pay homage to the "first" Thanksgiving at your feast. Extremely simple to make, and all ingredients (except one) were available at the time. This was a very common Pilgrim dish, served nearly every day when pumpkins were in season.
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Crispy tortilla topped with creamy beans, cool avocados and crunchy, spicy Pico de Gallo make a casual dinner, lunch or snack everyone will love.
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Crispy fried tostadas with hot, creamy beans and crunchy cold toppings. Like a gourmet party-salad on an edible plate - easy and delicious casual dinner, lunch or snack.
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Baby winter squashes stuffed with herby quinoa, toasted almonds and ricotta salata cheese.
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Simple, crunchy raw topping for tacos. Perfect with Grilled Summer Veggie Tacos, or any fish or steak tacos.
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Tacos filled with grilled summer veggies for your next party - or for dinner tonight.
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A fresh, raw salsa that adds a burst of flavor to almost anything, from tacos to scrambled eggs.
Originally created for our Mexican Cooking Fiesta class, this recipe was featured in our Mostly Plants series.
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Cauliflower grilled crispy and brown, then dressed in a rich garlicky-buttery sauce.
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Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
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Corn, beans and squash come together with spinach, garlic and onions to make a complete meal-in-a-pot. Corn, beans and squash are considered by many native people to be female spirits and are often called "the Three Sisters." The three crops are traditionally planted together to help each other flourish.
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