Ingredients1½ tbsp olive oil225g butternut squash, peeled, deseeded and cut into 2cm cubes (about ½ medium squash)1 tsp ground cumin1 tsp ground coriander½ tsp cayenne pepper2 garlic cloves, unpeeled2 large rosemary sprigs2 tbsp butter1 large onion, finely chopped220g arborio rice1 litre hot vegetable stock180ml white wine90g finely grated parmesan or vegetarian alternative50g toasted pine nutsbalsamic
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Bring a large pot of salted water to a boil over high. Add chopped yam and brown sugar; cook, stirring occasionally, until tender, 20 to 25 minutes, being careful not to overcook. Drain and return yam to pot. Using a potato masher, mash yam while still steaming. Add red palm oil, canola oil, thyme, garlic
Photo by Food Stylist and Author Shanika Graham-White of Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm Prep time 10 minutes Cook time 20 minutes Serves 4 Author Notes This sweet potato pasta is the perfect way to enjoy a plate of creamy pasta, but without the dairy and cheese. This
In a medium saucepan, combine the rice and water and bring to a simmer. Cover, reduce the heat to low, and gently simmer for 30-40 minutes or until the water is fully absorbed. Remove from heat, fluff the rice and set allow to cool to room temperature. (You can chill the rice to expedite the
This vegetarian stroganoff was such a win for me—and to be honest, such a surprise. The cremini mushrooms bring such depth and intensity to the dish, and marry so perfectly with the creamy sauce. This recipe is my definition of family food: Endlessly comforting—and it can be made in under 30 minutes.IngredientsServes 4½ teaspoon kosher
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Virginia-based chef and restaurateur Peter Chang has been a Chinese food legend on the East Coast of the United States for nearly two decades. But few people know that the classically trained Chinese chef was born and raised in Wuhan—a province known for its hot and dry (served without a soup or broth) dishes. And
