This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil.
A happy culinary accident, hard pretzels are one of America's first salty, crunchy snack foods.
Although in Italy the seeds from these sunflowers are usually pressed for their oil, it seemed logical to us to pair them with farro, a nutritious hearty grain seen throughout that country.
Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
This is a classic dump-and-cook crock pot recipe.
Quinoa is a fun, flavorful, and gluten-free alternative to traditional brown rice in sushi rolls.
A simple and elegant raw zucchini salad.
I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.
With some honey, our gremolata will go to new heights.
I make this soup, or something quite like it, all year, with frozen corn and fresh.
"What do I do in the middle of winter when I’m faced with eight different types of root vegetables and not much else?" says chef Lenny Russo of Heartland Restaurant and Wine Bar and author of a book by the same name.
“You keep that bed alive and then you have pickles for life.” Karen Solomon
“You keep that bed alive and then you have pickles for life.”