Looking for an easy side dish of greens? Of course you are. We all need more greens in our diet, right? At least I do.
Chard is one of my favorite greens to cook because it’s more substantial than spinach (which seems to melt to nothing when you cook it), but more tender and less bitter than kale.
Usually I just sauté chopped chard in olive oil with some garlic. This time I peeled a parsnip down to its tough core and tossed the parsnips ribbons in with the chard.
Warm, hearty pots of homemade soup are essential for making it through the winter in one piece — especially so on snow-filled weekends. This is the kind of meal that’s simple yet totally satisfying, and warms you from the inside out.
Keep your soup game going strong throughout winter and beyond with these smart tips for making an even tastier pot of soup.
Winter has finally made its chilly appearance where I live in California. I’m sure glad to see the much-needed rainy days, as it also gives me an excuse to hunker down and wrap a big sweater around myself to keep warm. This weather also makes me want to cook comforting food, so this week’s theme of chicken and winter greens dinners fits the bill perfectly.
Years ago, the way most people I knew prepared cauliflower was to steam it or boil it, and serve it with a little butter. Then came the discovery of the magic that happens when you roast cauliflower. That simple, plain, sometimes soggy (if boiled) white vegetable that we ate because we were supposed to, now became something crunchy and nutty and crazy good that we fought over to finish.
The only thing better than roasted cauliflower?
Stir-fries don’t have to mean just vegetables and rice — they can mean noodles, too! In fact, noodle stir-fries are one of my favorite weeknight comfort foods. Whether made with lo mein noodles or rice noodles, these stir-fries are quick to prepare, and serve as the perfect backdrop for everything from sliced chicken breast to tender bok choy.
One of my weekly rituals is a visit to my local Indian grocery store. I am lucky enough to live in a city that has a strip mall pretty much dedicated to ethnic-style stores, so I can do a lot of my shopping all in one place. I have a couple of stores that I visit regularly to pick up items that I cannot find, or are too expensive, at my regular supermarket. The Indian grocery store is on the top of my list, and these are the items I buy there fairly often.
The Kitchn’s teamed up with Spoon University, Elite Daily, Brit+Co and Domino to bring you a food-filled 3-night trip to the Big Easy. Because a little Mardi never killed nobody. Enter for a chance to win!
A friend from high school texted me a couple weeks ago to say that he’d made the Spinach and Cheese Strata for Christmas morning brunch and it was a big hit. Ever the smartass, I asked him where he’d found a whole room of people willing to eat bread and he said that this was Pittsburgh, where every salad has french fries on it and I said it sounded like a heavenly place and then he pointed me to this to prove his point.
Joking aside, even when Celiac is not an issue, odds are good that in any room these days you’re going to find one or two people who do not — sometimes it’s even me! — and if that room is your living room and you’re hosting brunch, it might mean that your brunch standard is in need of an update.
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If you haven’t heard, there’s a blizzard making its way up the East Coast. It will blanket the ground with upwards of two feet of snow; transportation will come to a halt; and grocery store shelves will be ravaged of Nutella, jelly doughnuts, and frozen pizza. Are you prepared?
This is the weekend to hunker down inside and warm up with some super-cozy, comfy recipes. Here’s what you really need to add to your shopping list before you curl up at home for the next day or two.
Going vegan has taught me a lot — about myself and my ability to act in accordance with my beliefs, about my friends and family, and about veganism. Many of my expectations about veganism have been shattered — mostly in positive ways. Here are some of the things I’ve discovered after two months of eating vegan.
