Get your forks ready and dig into this Tex Mex take on the comfort food classic Shepherd’s Pie. It’s spicy, cheesy and loaded with chicken, beans, and corn, then topped with creamy mashed potatoes. You’re looking at pure weeknight dinner deliciousness.
Take this recipe for minced beef and bean sprouts. Or perhaps this one, which pairs shiitake mushrooms with silky braised eggplants. Consider, even, this sweet and simple loaf speckled with slices of zippy kiwi.
These recipes owe their popularity largely to the pioneering work of Frieda Caplan, a dynamite saleswoman, who rose to the top of the produce business with her company, Frieda’s Specialty Produce. Her life’s work would change the way we eat forever.
And Soup Week continues! It also ends with this delicious creamy mushroom rice soup. I guess since I only post 2–3 recipes each week, theme weeks are not very epic around here, huh? Theme months would be way too much I think, but maybe I’ll start doing theme fortnights in the future. (Yes, I said fortnight. I’m fancy like that.) Having grown up in the midwest, I can tell you this: Midwesterners like their food creamy. We love cheesy casseroles, anything made with canned soup, and all kinds of concoctions made with sour cream, mayo, and/or cheese sauce (usually and, not or). Being sick last week, I was craving comfort food and to me, comfort food is creamy food. So I set out to make a vegetarian version of the classic Creamy Wild Rice & Chicken Soup. And then, because it’s the New Year and I’m trying to watch what I eat, I set out to make a lighter version. Behold, Creamy Wild Mushroom Rice Soup. The biggest obstacle was figuring out what to replace the chicken with. I’m always hesitant to cook with seitan on my blog because I don’t know if that’s readily available everywhere. And tofu in […]
As much as I miss tomatoes—round and juicy and plump as a water balloon—I’m pretty happy where we are, in the doldrums of winter, surrounded by vegetables caked in dirt. Parsnips, carrots, beets, turnips, rutabaga. These ingredients are tough and starchy and ready whenever you are. If you want to cook one tonight, great! If you forget about it for a week or three, it will find a way to survive. Which is why I always try to always have a couple in my kitchen during these colder months. Below are some of the root-forward dinners on my wishlist right now, plus a couple desserts our staffers are baking to stay warm.
Pureed Soups for the Soul
Someone once told me they dislike pureed soup because it reminds them of baby food. Which got me thinking: Do I love pureed soup because it reminds me of baby food? After all, being a baby is nice. Your to-do list is clear and manageable (play, eat, nap, repeat) and you get to wear pajamas in public. Admittedly, the food can be a little bland—but when properly seasoned, adult pureed soups are anything but. I like topping mine with bonuses like chile oil, croutons, or, best of all, a chopped-up grilled cheese.
Rinse broccoli under cold running water. Cut florets into quarters for quick and even cooking. Be sure to enjoy the stems and leaves of broccoli; they provide a good balance of flavors. Peel the broccoli stem and cut the stem into 1/2″ slices. To …
This Chopped Chicken Salad is easy to put together and filling enough to eat for dinner! Made with fennel, mandarin oranges, avocado, and a flavorful miso dressing, it’s perfect for winter but also endlessly adaptable to the seasons.
We’ve partnered with Heluva Good! Dip to share the crisp, crackling recipes we love dunking in our favorite dips—from creamy French Onion to smooth Queso—for football season and beyond.
I’ll be honest: Watching football is great and all, but nine times out of 10 I’m showing up to a watch party for the food, the only exception being if my team is in the game (and realistically, they’re not making it beyond the playoffs anytime soon).