Vegetarian

Vegetarian

This recipe makes a great main course, sort of like a well-dressed, warm lentil salad.

The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.

If you’ve never eaten turnips raw before, you will love their slightly peppery, earthy flavor, especially when combined with the radishes and raw asparagus.

Thickly sliced eggplant brushed with a glossy pomegranate olive oil coating and broiled brings out an alluring, mouthwatering shade of mahogany.

While tomato kibbeh is at its finest at the height of tomato season, it tastes wonderful even with winter tomatoes.

This wintry, satisfying dish can be made with store-bought fresh egg noodles or, if you have time, you can make your own.

The natural bite of the radishes is balanced by fresh basil, orange segments, and a simple citrus dressing.

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  • American-made buffalo milk products aren't mainstream yet

    Since moving to the U.S. decades ago, Sruthi Pinnamaneni has been searching for American-made buffalo milk products. "There's just not enough buffalo milk to make them," she says. Steve Smith, who runs a buffalo dairy in Colorado, and Raffaele Mascolo, who brings milk to the U.S. from Italy, are two people who hope to change that.

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