Every day is Earth Day. Here are 10 practical ways we can reduce the amount of food that goes into the compost.
There's good bone broth and then there's excellent bone broth. And there are just a few things you need to know to make the kind you’ll want sip on with a squeeze of lime or add to soups, grains or sauces to make them endlessly more flavorful.
Chraime, a classic Jewish dish traditionally served at Shabbat, Passover and Rosh Hashanah, is simply fish cooked in a fragrant tomato sauce spiced with caraway and hot paprika. But really, it’s good any time of year. And most people I know haven’t heard of it, which is a shame because it’s absolutely delicious.
I've never met a man (or woman) who doesn't love this quiche. Rich, silky, cheesy and full of flavor, the pan roasted mushroom crust gives the whole thing a punch of umami that you can’t get from sliced mushrooms baked into the custard alone.
A simple spring naan flatbread that looks fancier than it is. Creaminess from the burrata combined with fresh, grassy green flavors from shaved raw asparagus and a tart bite from the pickled radish make this so special. Slightly chewy naan crisped up in the oven is the perfect vehicle for it all.
Creamy, cheesy, carby — classic French gratins are the definition of comfort food. This one, made with turnips and options for low-fat dairy, attempts to be the healthier version.
Buckwheat cereal is easier to make than it sounds. Similar to granola, buckwheat groats become crunchy when roasted and make the perfect dish for an easy, quick breakfast with milk and your choice of fruit.
These little nut and seed bombs are packed with protein and good fats, which help you stay full and energized longer than other snack foods.
The fastest, simplest preparation of artichokes you will ever come across, with an Indian-spiced sauce for kicks.
Bright, end-of-winter, hello spring salad with a fennel, cumin and cardamom dressing that's to die for.