Traditional Thanksgiving meals are wonderful. But sometimes, it’s refreshing to shake things up a little. Here’s a spiced, aromatic Indian feast peppered with cardamom and curry to inspire you. Don't worry, there’s still turkey.
I went on on an olive grove tour, and my eyes were opened to truly phenomenal olive oil. Here’s what I learned.
Beautiful, delicious side dishes don't have to be complicated. Here's a few for inspiration.
These teff and tahini cookies are dense, nutty, full of protein, and contain no refined sugars. They're the perfect treat if you're looking for a healthy cookie. They're also gluten free, dairy free and vegan, to boot.
A twist on the classic, this broccoli and wild mushroom soup uses coconut milk instead of heavy cream to achieve that velvety creaminess that I’ve been craving as the weather turns. While I use a mushroom chicken broth for the ultimate flavor, you could substitute vegetable stock to make this entirely vegan.
Creamy, tangy, rich and full of goodness, I whipped up this sardine and artichoke spread for a delicious and nutritious snack that also happens to get more fish into my kiddo’s diet.
Soft, chewy and just slightly crisp around the edges, this is as close to restaurant-style naan as you can get at home.
Candied ginger and buttery figs put a spin on this classic double chocolate sheet cake. While it's certainly a treat, this recipe is slightly lower in sugar than most cakes and relies heavily on coco powder to bring the flavor.
Perfectly tender, pink flank steak is effortless with a sous vide, which I used for these tacos with fennel slaw. For the salsa, I took the basic method from my legendary orange sauce and added some red and orange peppers for that fall color and a touch of sweetness.