There are very few foods that deliver as much bang for your buck as fresh mussels. They are crazy cheap and when cooked well, one of the most delicious proteins that can be plucked from the sea.
Blood orange salad is a colorful, tangy and healthy way to remind yourself that winter will not last forever. As a bonus, it also wards off scurvy!
This is the salad to make when you can barely remember what a real garden tomato tastes like. When you’re so deep in winter that the summer abundance of a few months ago seems like a fever dream.
This is the salad that reminds us that, even in the dead of winter, there are still wonderful things to be found if you know where to look.
These peanut noodles might be one of the most delicious and easiest recipes we’ve ever created. It’s basically the love child of Chinese cold sesame noodles and Thai chicken satay. If you like those kinds of flavors, I think you’re going to be pretty happy with your dinner.
It’s also happens to be very adaptable. You can make a vegan version with tofu. You could grill shrimp instead of chicken. You could add pretty much any vegetable you would throw into a stir fry (I’ve listed some options with the recipe below).
We found these fresh noodles at our local Asian market but dried spaghetti works equally well. I’ve also seen fresh Chinese egg noodles for sale at our grocery store and those would be great too. Whatever style you decide on, cook them until they’re al dente (but don’t undercook them either).
I love butternut squash to bits but even I, an admitted squash fiend, sometimes just can’t deal with the work of prepping it. Those suckers are big and can be a pain in the butternut to peel, chop and seed.
That’s why, if you haven’t yet, you should expand your vegetal horizons to include the lovely and thin-skinned Delicata.
A beautiful, healthy salad that combines thinly shredded brussels sprouts and red cabbage with toasted walnuts and Pecorino cheese. Simple but so delicious.
In the midst of all the joyous holiday feasting, it’s easy to forget the pleasures of a simple, really good salad. Don’t get me wrong, one glance at our Instagram feed tells you that we’re chock full of holiday spirit (in the form of toffee, cookies and homemade eggnog) but sometimes it all becomes just a bit too much, you know?
I was going to make this salad for Thanksgiving but feared there would be a riot if there was no Shredded Brussels Sprouts with Bacon and Pecans on the buffet, so I played it safe.
Acorn squash easy-baked with a brown sugar and mustard glaze. Simple, tasty and nutritious. This recipe just screams autumn!
I fully admit that around this time of year I go a little squash crazy (examples: mashed with mascarpone, curried in soup, curried in another soup, in pasta with bacon, in farro salad). I tend to focus my obsession on the butternut variety (it’s just asking for it. I mean look at those curves!) but I have plenty of madness left for my other favorites like delicata, kabocha and the wonderful acorn.
What I love about acorn squash in particular is that it’s very mildly flavored and extremely easy to cook. You could basically whack it in half, rub the flesh with a little olive oil, salt and pepper and simply roast it and it would be delicious.