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.
You know those delicious, over-charred ears of grilled corn you eat at county fairs in the summer? If you are like us and request the ones with the most burned bits, this recipe is for you.
Making ice cream and frozen yogurt requires skill, so much so that Penn State offers a course on the subject. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, attended, and shares what she learned with Sally Swift.
“People in the United States used to throw tomatoes at politicians -- now they throw politics at tomatoes.” Arthur Allen, author of Ripe: The Search for the Perfect Tomato
“People in the United States used to throw tomatoes at politicians -- now they throw politics at tomatoes.”