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The toasted hazelnuts and cauliflower florets in this recipe contribute visual interest as well as a welcome variety in texture.
For this yogurt cheesecake, I was directly inspired by the dreamy, uplifting flavors used by cooks from Sicily to Lebanon and beyond.
Meaty, rich maitake mushrooms work in concert with roasted tomatoes to make this galette reminiscent of your favorite mushroom pizza.
Beets and blue cheese are a classic pair. This is a great side dish, or lovely lunch with some crusty bread.
Twirls of zucchini and Fiore Sardo PDO intertwine to make a salad worthy of a party. Serve as a side at your first picnic of spring.
This savory mix of nuts and seeds adds a healthy kick of flavor and crunch to salads, vegetables, and even your morning yogurt.
Sweet potato puree boosts the flavor and creaminess of the cheese in this lighter take on lasagna.
Swiss chard is a hearty winter substitute for spinach in this brunch classic. The Taleggio deliciously melts just slightly while the eggs cook.
Reserve half of your roti pizza dough and switch up the toppings—fermented tomatoes and cheddar add extra zip to this pizza. You’ll need a 1-gallon ceramic crock for this recipe.
A simple sammie for summer, this meal comes together in a snap once the zucchini has been prepared. Add cured meat like salami or prosciutto if desired.