Photo by Alexandra Stafford Prep time 15 minutes Cook time 45 minutes Serves 4 to 6 Author Notes Nearly three years ago Molly Wizenberg wrote a blog post on Parmesan-roasted cauliflower, a recipe she discovered from Bon Appétit one that, as the magazine promised, would become her go-to. The process is simple: Toss a head
While shooting the photos for our first cookbook, Caribbean Potluck, our food stylists, Christine Albano and Nora Singley, came up with the novel idea that ackee would make a terrific taco filling. We love ackee and have prepared it in a variety of unconventional ways (as a dip, in a pasta sauce, in lasagna, on
Preheat the oven to 350°. Spray a 9-inch springform cake pan generously with olive oil. In a medium saucepan, cover the rice with the water and bring to a boil. Cover and cook over low heat until the rice is barely tender and just cooked through, about 30 minutes. Drain well. On a large nonstick
Try something different for dinner tonight with these stuffed vegetable recipes. We pack vegetables like portobello mushrooms, peppers and squash with whole grains, vegetables and healthy fats to create a satisfying meal. Recipes like Vegetarian Stuffed Cabbage and Pesto Spaghetti Squash Bake are filling, delicious and an easy way to meet your daily veggie count.
Salads make an excellent weekday lunch. With the right combination of grains, protein, and leafy greens, they fill you up without weighing you down and give you the energy you need to power through the afternoon. Packing the salad, however, is where it gets tricky. Dress the salad too early, and it becomes soggy by
Photo by Eric Kim Prep time 15 minutes Cook time 55 minutes Serves 6 to 8 Author Notes The sheet pan really does makes a difference: Uber-buttery cornbread stuffing gets crispy at the edges, almost chewy. The vegetables are just cooked with a little bite. Also, I use milk instead of stock, which keeps this
This rustic Middle Eastern comfort food makes a simple vegetarian main or the center piece for a mezze spread. By Jess Lacey Print Description This rustic Middle Eastern comfort food makes a simple vegetarian main or the center piece for a mezze spread. 4 medium onions, thinly sliced 2–3 tablespoons of flour 250g green or
Makes 2 cups Author Notes This side dish is super easy to make yet seems sophisticated. I created this recipe in an attempt to duplicate a delicious couscous Whole Foods had in their prepared foods section. I used this Food Network recipe to adapt from and made it healthier and vegetarian (also vegan!) by using
