Recipes
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PublishedMay 30, 2021
Settle in to a verdant green setting to enjoy your ‘green’ picnic
Some suggestions for making your Memorial Day picnic green in both senses of the word.
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PublishedMay 23, 2021
A tandoori-style marinade results in boldly seasoned, moist, tender grilled chicken
Infused with so much flavor from cilantro and spices, this chicken is anything but boring.
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PublishedMay 23, 2021
Spring clean your pantry and bolster your sustainable eating habits
Lentils and seaweed lurking in the back of the pantry like some people we know? Keep them front and center and you'll reach for them more often.
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PublishedMay 23, 2021
A crispy cauliflower recipe with lemon-mustard dressing proves a cutlet is what you make of it
These cauliflower "cutlets" bend the rules in all the right ways.
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PublishedMay 23, 2021
Chef Eric Ripert gives Caesar salad a French twist: The gratin treatment
Why didn't we think of this?
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PublishedMay 16, 2021
This diner-style ‘patty’ melt is full of caramelized onions, mushrooms and cheese
This unconventional patty melt, an ode to diners everywhere, replaces the usual beef patty with mushrooms.
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PublishedMay 16, 2021
This ricotta gnocchi recipe with leeks and peas will cure your fear of making pasta
Soft, pillowy ricotta gnocchi are studded with lemon zest and paired with a spring-inspired sauce.
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PublishedMay 16, 2021
After the panic, home cooks face down their pandemic stashes
Remember when everyone was hoarding canned goods, pasta, dried beans, and all kinds of grains? What happened to all that stuff?
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PublishedMay 16, 2021
Lowering the bar: Baking through the pandemic with an 11-pound chocolate bar
The ritual provides several comforts during a difficult year.
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PublishedMay 16, 2021
A garlicky pistachio puree turns beans into an irresistible topping for toast, salads and more
From France's Languedoc region, aillade combines pistachios with wine, garlic, lemon and oil – and then enriches simply cooked white beans.
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