This meal was happily inspired by my friend Jodi’s delicata squash stew with chickpeas + quinoa. I saw it when she originally posted it and... Read More
Main Dishes
This is a recipe from Sonja and Alex’s awesome new cookbook, Pretty Simple Cooking, which was published on Tuesday. Those of you who read the... Read More
Photograph by Ashley McLaughlin Ingredients For the sweet potatoes: 4 medium sweet potatoes scrubbed and cut into spears 2 tablespoons neutral vegetable oil 1... Read More
A shortlist of foods & flavors I didn’t grow up with: Onions and garlic Hot spices (most spices, really) Most legumes Dark leafy greens (aside... Read More
The book doesn’t have any appetizers, small plates, snacks, or desserts (though I wish I’d had some desserts to test!). All of the recipes are... Read More
The recipe came together easily because I had nearly all of it in my pantry: canned tomatoes, coconut milk, red lentils, spices. It’s just the... Read More
The meal comes together quickly if you cook the farro while you sauté the vegetables. By the time the vegetables are tender, you can simply... Read More
Ingredients 1 tablespoon neutral vegetable oil such as refined avocado or grapeseed* 1 large onion chopped 2 stalks celery chopped 1 green bell pepper chopped... Read More
My normal process for batch cooking beans is to soak them overnight, then boil them till tender. I like this because it allows me to... Read More
This dish is similar: a mix of orzo, beans, and tomato. But it’s more of a soup than a pasta dish, and—thanks to the use... Read More