Photo by Julia Gartland. Prop stylist: Megan Hedgpeth. Food stylist: Samantha Seneviratne. Prep time 15 minutes Cook time 45 minutes Serves 6 to 8 Author Notes A while back, I’d made “too much” barbacoa with goat and oxtails. I say “too much,” because I purposely made way more than we needed for one meal so
Updated on August 24, 2023 Photo: © John Kernick Prepping for a weekend brunch or breakfast? There’s no need to stand in front of the stove, scrambling, frying, or poaching your eggs. Instead, turn on the oven and get ready to bake. From family-style shakshuka to individual eggs nestled with prosciutto in crusty bread, we’ve
Makes about 2 cups Author Notes Since I got a pressure cooker, beans have taken over my food plans. One pot of beans makes a batch of spread (AKA dip), soup, bean burgers, salads or whatever catches my fancy. (Call it a Bean-of-the-Week plan.) The spreads in particular are now a mainstay, for sandwiches and
Whether you prefer your tacos meaty, packed with seafood, or vegetarian, we have a wealth of recipes for you to try. Some of our favorites include Birria Tacos and Tacos al Pastor — we also love Chipotle-Rubbed Salmon Tacos and Fideos Secos Tacos. Read on for these and even more of our best taco recipes.
This recipe for crunchy, bright vegetarian rice paper rolls from cookbook author and recipe developer Lara Lee is a cross-cultural twist on two street food icons, one from Vietnam and the other from Indonesia.The first source of inspiration is refreshing Vietnamese gỏi cuốn, which translates to “salad rolls.” In addition to the popular street food
Comfort food is rarely healthy, or vegetarian. This soul-satisfying winter hash is both. The recipe from F&W Best New Chefs 2009 Jon Shook and Vinny Dotolo, of Animal and Son of a Gun in Los Angeles, combines crispy sunchokes, silky oyster mushrooms, tender kale, and chewy farro. It’s wonderful served with grilled steak or on
In a medium pot of simmering salted water, cook the asparagus over moderately high heat until tender, about 4 minutes. Using a slotted spoon, transfer the asparagus to a bowl. Add the cranberry beans to the water and simmer over moderate heat until tender, about 40 minutes. Drain the beans and transfer to the bowl.
Photo by Anna Chwistek | Serving Dumplings Prep time 10 minutes Cook time 25 minutes Serves 2 Author Notes Everyone loves a good pasta dish, right? This pasta recipe is absolutely divine. A pumpkin based sauce mellowed with mascarpone cheese, served with roasted broccoli, pancetta, fried sage and toasted pumpkin seeds. Incredibly easy to make
Some people think vegetarian food can’t be filling. Those people are wrong! These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Garnished with avocado, tomato, and cilantro, it’s the definition of a healthy and hearty meal. If you’re feelin’ fancy, serve them up with
