This is a great kale salad for February. It’s packed with quinoa, golden beets, green beans, and toasted pecans, which together make for a lot... Read More
Soy Free
Real Food, Really Fast is Hannah’s latest. It’s a robust, vibrant, playful collection of vegan recipes that take 10 minutes or less to prepare and... Read More
I had high hopes the first time I made the cake, but even so, I was pleasantly surprised at how well it turned out. Chocolate... Read More
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
I modeled the bars after these blueberry breakfast bars, an old recipe, but one that I remember loving for portable breakfasts when I was in... 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 texture of the bread is super moist, speckled throughout with crunchy pecan pieces. I’ve been partnering with the American Pecan Council early this winter... 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