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You’ll see this fried rice come up every few months in Nourish Weekly Menus, always in a different guise. Sometimes with cabbage, sometimes with bok choy, sometimes with shredded pork, sometimes with spicy shrimp … you get the picture. Feel free to use add basic recipe to your rotation with anything calling from your fridge.…

There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.

I recently had the pleasure of sitting next to Beringer’s winemaker, Laurie Hook, at a wine dinner focusing on Beringer’s outstanding wines from Knight’s Valley and thought she’d be the perfect person to tap for this year’s Thanksgiving pairings. Here’s what Laurie had to say.

Think of this as an upscale cousin to the average Joe grilled cheese, and as a perfect pair with creamy soups. Feel free to mix up the cheese; I like to add a generous grind of pepper on top of the pears before topping too. You can use any type of pear you like, but…

I’ve always wanted a recipe like this, and I spent some time perfecting it. Would it be better to coat the cakes in panko? I wondered. It turned out to be too much trouble, and didn’t make the cakes that much crispier. What if I sprinkled cheese on the outside to make a crisp, savory crust? Nope. That didn’t add as much punch as I’d expected. This straightforward recipe–it takes just a few minutes to pull together–yielded the best results, and will be one I go back to again and again. I hope you do too.

Yep, it’s that time again. The day (the week, let’s face it) when we dread over-sugared children and the unrelenting beckoning of foods we have no desire to eat, yet can’t. seem. to. help. ourselves.

So I say, be proactive. Cook up some snacks that you can say “yes” to without feeling like a fiend…

Strangely enough, peanuts and sweet potatoes make a great pair. Between the warm fall hues of this soup and the crisp, bright flavors of the Fennel-Apple Salad accompanying it (get the recipe in the Nourish Weekly Menus archive), this meal is truly a feast for the senses.

1 tablespoon peanut oil
1 cup onion, diced…

It’s National Bulk Foods Week. And we LOVE the bulk bins. So I thought it was a good time to resurface Alison’s post lauding the benefits of bulk.
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Yesteryear’s dusty, dim co-ops have evolved into clean, brightly lit–even chic–health-food supermarkets. Along with everything else in the natural foods market, bulk bins have gone upscale,…

This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.

This easy vegetarian ragu is also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese.