I am so excited to share this recipe with you. I’ve tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it’s now one of my family’s favorite meals. Lentils are not usually my daughter’s favorite food but this Bolognese has been a huge success. Another plus
Photo by Bobbi Lin Prep time 30 minutes Cook time 1 hour Makes 4 Author Notes My childhood was fueled by Dr. Praeger’s Purely Sensible Foods’ frozen veggie burgers—thin discs with real vegetable pieces (hey, is that a corn kernel?) that I would eat, alongside the rest of meal, with a fork and knife.I enjoyed
To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside. Toast garlic cloves, jalapeno and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and
Serves 4 Author Notes A bowl of lentils, something green, and an egg is my go-to comfort food. It is quick (even at high altitude), easy, and I usually have everything on hand. It is great as is and I have often turned the leftovers into burgers the following day. Despite having cooked this dish
Photo by Alexandra Stafford Serves 6 to 8 Author Notes Adapted from Spike Gjerde’s recipe for Smoky Chicken Enchiladas in the WSJ, this is the most unfussy enchilada recipe I’ve ever made, and it’s incredibly delicious. The sauce begins by broiling onions and garlic until they are charred in spots. It then simmers for 7
Homemade baby food barley, asparagus, edamame, blueberries and mango are 5 easy, healthy baby foods that can all be made in just 20 minutes! Hi to all the mamas! (And daddy’s – cause they can make baby food too!) I’m back again with another easy round-up of homemade baby foods! Today we’ve got 5 more
“The idea for this roasted butternut squash Parmesan occurred as I was making butternut squash schnitzel,” says cookbook author Raquel Pelzel. “Cut into planks, dipped in egg, dredged through panko, and fried, this was more or less the base layer for parm.” Here, the slices of tender butternut squash are roasted instead of fried, then
Heat a grill pan. Rub the eggplant with 1/4 cup of the olive oil and season with salt and pepper. Grill the eggplant over moderate heat, turning, until golden and tender, about 15 minutes. Transfer to a cutting board and let cool slightly. Cut into 3/4-inch pieces and transfer to a bowl. Add the lemon
Photo by TY MECHAM. PROP STYLIST: ALYA HAMEEDI. FOOD STYLIST: ANNA BILLINGSKOG. Prep time 30 minutes Cook time 15 minutes Serves 4 Author Notes Grilling highlights everything I love about summer: juicy meats, fresh produce, and all of my favorite people gathered around waiting for all of those things to be done cooking so they
Ingredients:* 2 10 oz can rotel tomato (sometime found near the mexican food)* 1 14.5 oz can chopped tomato* 3 tbsp coarsely chopped shallot* 2 clove of garlic* 1 cup cilantro* 1 jalapeno (seeded if you don't like it too spicy, with seed if youInstructions:Place all ingredients in a food processor and process until everything