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Grilled Zucchini with Cilantro Buttermilk, Queso Fresco, and Pine Nuts


Serve as a vegetable side or use as a main course—this zucchini would make an excellent filling for a taco.

Crispy Brussels Sprouts with Burrata


Brussels sprouts might be one of the most under appreciated vegetables, but give ’em another chance with this recipe—quickly frying the sprouts creates a crispy exterior and smoky flavor that pairs perfectly with tart lemon and creamy cheese. When frying, work quickly but carefully to ensure everything stays hot. If the oil takes a bit […]

Asparagus and Tomato Tagliatelle


Crunchy asparagus, al dente tagliatelle with the tangy balsamic and sweet cipolline. The three distinct flavors work together, never overpowering the other.

Grilled Vegetable Salad with Vermont Creamery Crumbled Goat Cheese

Grilled Vegetable Salad with Vermont Creamery Crumbled Goat Cheese


Top grilled vegetables with Vermont Creamery goat cheese crumbles and a refreshing cilantro-lime dressing for easy summer dining

kimchi

DIY: Kimchi


Home fermentation is easier than you think with our homemade kimchi recipe

Hazelnut agnolotti with brothy spring greens. Photograph by Evi Abeler

Hazelnut Agnolotti with Brothy Spring Greens


A good weekend project, this vegetarian pasta features rich agnolotti served in a warming broth brimming with sprightly greens

Broccoli Rabe Fritatine

Broccoli Rabe Fritatine


A cross between a frittata and an omelet, this rustic fritatine is great for breakfast, lunch, or dinner.

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