Gigantes Beans
I fell in love with these giant beans–often served as part of a mezhedes spread–in Athens. They’re meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.
Continue reading » »Baked Ancient Grain Fusilli with Veggie-Laden Marinara
Pasta is a weeknight-friendly way to incorporate super-nutritious ancient grains into your meals.
Continue reading » »Make-at-Home Socca
Using a cast-iron skillet, you can start the socca on the stovetop and finish it under the broiler to make this South of France staple at home.
Continue reading » »Wild Mushrooms Roasted in Parchment
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Continue reading » »Sustainable Tuna Caponata
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
Continue reading » »Caramelized Sunchokes with Meyer Lemon Zest and Parsley
Sauteing sunchokes in a little olive oil, butter and sugar transforms a homely tuber into a beautiful side dish.
Continue reading » »Banana Licuado
This is my hands-down favorite licuado in Mexico (OK, you caught me … I’m also a sucker for a black zapote). Somewhere between a milkshake and a smoothie, it’s makes a lovely breakfast or sweet afternoon snack.
Continue reading » »Amaranth “Polenta” with Goat Cheese
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
Continue reading » »Whole Wheat Crepes
Whole wheat pastry flour is the key to making a healthier version of a versatile French classic that’s easy to cook at home.
Continue reading » »Mushroom Sausage Strata
This strata is like a savory bread pudding; custardy on the inside and crisp on the outside. It’s a nod to the version my Aunt Judy makes . . . serious incentive to wake up.
Continue reading » »WATCH LIA ON RYAN SCOTT’S FOODRUSH!
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