Author: Amelia Saltsman
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade...
This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and...
Author: Katherine Sacks
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You...
Author: Abra Berens
Author: Tom Douglas
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Author: Sami Tamimi
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty,...
Author: Hetty McKinnon
Author: Robert Randolph
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
Author: Lynda Hotch Balslev
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip...
Author: Anna Stockwell
Author: Davina Besford
Author: Diane Sandoval