This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base.
A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
Confession #1: My family really loves to eat ramen noodles. Confession #2: I happen to quite like the little noodles, too, but the very thought of the highly processed/salty/nasty seasoning packet makes me want to gag. What's a girl to
Don't underestimate this pasta. It is ravishingly good. The roasted garlic transcends this pasta into deeply flavored deliciousness and the oven-roasted cauliflower is fantastic in it's own right. All of the components of the silky, bright sauce combine to make
You don't need an excuse or a holiday to make this seriously satisfying stuffing studded with nuts, apple and cranberries. It's on the table in 15 minutes, so start chopping.
Miso is a thick soybean paste with a salty, slightly sweet flavor. Look for it in the refrigerated part of the produce section or with the dairy products, or substitute soy sauce.
Sweet and hot, crispy and tender, garlicky, gingery General Tso's chicken is a mainstay of Chinese buffets and restaurants, but you can make it better, fresher and healthier at home!
These Polenta Pizzas from Clean Start by Terry Walters don't have all that much to do with their doughy, cheesy namesake, but considering it's about a thousand times better than any vegan, gluten-free version I've ever tried,...
With deepest apologies to William Carlos Williams: This is just to say I have eaten the kohlrabi that was in the icebox and which we were planning on saving to eat just like that [plain and peeled] Forgive the hyperbole...
