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Butter-Tossed Radishes With Fresh Za’atar
Try this recipe for Butter-Tossed Radishes With Fresh Za’atar from the cookbook Dining In. These radishes have everything I want in life—butter, za’atar, and lots of salt—and are the ultimate motivation for hunting down a nice bunch with perky green tops. Cook these guys just long enough to wilt the greens and…
Recipes
Ask A Chef: Beet And Pomegranate Salad With Oranges, Feta And Mint
Chef Matt DeMille of Eat shares his recipe for Beet And Pomegranate Salad With Oranges, Feta And Mint. Q: My girlfriend recently hosted a kitchen party with Chef Matt DeMille. He taught us how to make amazing dishes, one of which was an incredible pomegranate salad. I’ve since lost the recipe,…
Recipes
3 Naturally-Based Recipes From The Moosewood Restaurant Table
Originally published in 1977, the bestselling Moosewood Cookbook was one of the first recipe books to bring all-natural cooking to the masses. The latest tome from the Ithaca, New York, restaurant features 250 new recipes that remain faithful to The Moosewood’s farm-to-table philosophy. Here are three recipes from The Moosewood Restaurant…
Recipes
Quinoa Tabouli With Pomegranates & Pistachios
Try this recipe for Quinoa Tabouli With Pomegranates & Pistachios from The Moosewood Restaurant Table cookbook. Toasted quinoa, beautiful pomegranate seeds, and toasted pistachios—that’s a whole lotta crunch. Not just a workout for the jaws, this salad is also a refreshing, healthful treat with the traditional tabouli seasonings of olive…
Recipes
Apple & Fig Galette With Rosemary
Try this recipe for Apple & Fig Galette With Rosemary from The Moosewood Restaurant Table cookbook. This rustic pie is delectable, especially if you love rosemary. Maple syrup, vanilla, and rosemary are a tasty combo of flavors with apples and figs. Peel the apples, or don’t peel, as you wish.
Recipes
Stuffed Poblano Peppers
Try this recipe for Stuffed Poblano Peppers from The Moosewood Restaurant Table cookbook. Dark green poblanos are mild to medium hot and have a complex flavor, especially when roasted. And they are sturdy, so they work well for stuffing. Happily, they have become much more widely available in grocery stores and at farmers’…
Entertaining
How To Make Seedlip’s Alcohol-Free Garden & Tonic
UK-based brand Seedlip, purveyor of non-alcoholic spirits, shares their recipe for guilt-free Garden & Tonic. Distilled from peas, hay and spearmint from founder Ben Branson’s farm in the English countryside, Seedlip’s Garden ($45) adds a delicate edge to mocktails.
Recipes
Dutch Babies, Two Ways! Get Recipes From Chef Corbin & H&H’s Kristen Eppich
Transform humble ingredients into these delicious brunch treats — a cross between pancakes and popovers — which you can customize with a huge range of fresh toppings. See two takes on this favourite brunch dish, made easy with the new KitchenAid FreshVue™ Door-within-Door Refrigerator. Chef Corbin Tomaszeski and H&H’s Kristen…
Recipes
Baba’s Handmade Pierogi
Once you’ve tried authentic handmade pierogi, you’ll never buy them from the freezer aisle again.
Recipes
Breakfast Popovers: Mini Dutch Babies with Smashed Raspberries
Transform humble ingredients into these delicious brunch treats — a cross between pancakes and popovers — which you can customize with a huge range of fresh toppings.
Recipes
Smoked Matzo Ball Soup
Recipes
How To Entertain Like A Restauranteur
Get chef Cory Vitiello's top tips to host a crowd, plus his perfect roast chicken recipe.