Cauliflower didn’t use to be cool. But nowadays, this cruciferous cole crop is seen posing as “steak” or “wings” on hip eatery appetizer menus. While you may mock this comparison at first (we did), it holds it’s own and is...
We make this Zucchini Tomato pasta on a regular basis, switching out the spices and vegetables depending on what we have on hand. That’s why we love it – it’s easy, flavorful, light and perfect to quickly use up veggies in our fridge. It’s also...
We developed this recipe for a few reasons. First, to show another way that lentils can play a filling and central role in a dish. Basically, serving as a meat replacement. You may see them pop up in Vegan Lentil Bolognese, and they are already used in Indian dal...
Numbing and tingly. A common description of Sichuan cuisine. Or ‘Szechwan’ if you’re in a Western country. Sichuan is a southwest province of China. A few ingredients and flavors native to this province and cuisine are fermented black beans, spicy...
Can’t stop, won’t stop eating winter squash. For one, they so incredibly filling and are a perfect centerpiece of any meal. Second, they are buttery, rich and creamy and we love seeing how they transform with just a few simple spices. Today, that spice is...
