This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.
Author: Rozanne Gold
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Author: Andy Baraghani
Author: Melissa Clark
Author: Annie Somerville
Author: Cara Brunetti Hillyard
Author: B. Smith
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how...
Author: Maggie Ruggiero
Author: Kate Fogarty
Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."
Author: Anna Stockwell
Author: Julia Turshen
This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey...
Author: Gabi Moskowitz
Author: Andrea Albin
Author: Karen Adler
An elegant starter or side.
Author: Joan Nathan
Author: Sarah Patterson Scott
Author: Tori Ritchie