Some soy lovers might be surprised that their beloved bean goes by another name—edamame—which is the fresh, green, undried form, with all of its nutrients intact. Here, I’ve taken the edamame out of their furry little pods, and mixed them in with radishes, which have a fresh flavor and just a tad of heat. My friend calls radishes the sorbet of the vegetable set because of the way they brighten the palate and leave it feeling clean and happy.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.