Fondues are a bit like Bloody Marys in that everyone has their own way of making one.
This is almost a meal in itself, nutritionally complete if you add some whole-grain pita bread (or rice) and yogurt on the side.
I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.
This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.
Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.
We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary.
This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.
True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.
"If you’re going to eat chocolate, you might as well really go for it, right?" says Nicole Bermensolo. Right.
“For him and other Aymara people, this volcano was a god. It was this god who gave them quinoa.” Lisa Hamilton
“For him and other Aymara people, this volcano was a god. It was this god who gave them quinoa.”