Squash is one of my favorite remedies for surviving East Coast winters. Caramelized juices, from all varieties, are constantly dripping over the bottom rack of my oven. It’s just the warmth I need to make my little apartment cozier.
Here, you’ll find a recipe that features one of my favorites — butternut, both its seeds and its flesh.
It’s a garlicky dish the works as a side to plenty of hearty winter meals. I also love it slathered across slices of crusty toast.
No matter the execution, the seeds lend a nice crunch. Use the leftovers to top salads or simply snack on.
The unofficial start to summer has arrived, and all I want to be eating are refreshing treats like watermelon, lots and lots of watermelon, and cucumbers, too.
This sesame-seasoned dish gets even better with time. It’s part of what makes it an ideal picnic bring-along. Put an hour aside to let the flavors mingle. And then serve it as a compliment to other summery dishes, whether a cold soba noodle salad, or warm yet light grain bowl.
Note: If you don’t have sesame seeds available, crushed peanuts are a great substitute.
Thai coconut curry forever remains one of my mealtime mainstays.
On my stove at least twice a month, it’s one of the simplest and tastiest ways to load up on broccoli, bok choy, mushrooms, and other garden goodness.
But for this particular rendition, I chose to focus on one ingredient — green beans, a veggie that rarely lets me down.
The sauce here is thin enough that you could serve this over rice. To make it a full meal, fry up some tofu to toss on the side.
But it’s truly a delicious side all on its own. You can spoon up all that sauce, no rice needed. And if you have any extra, use it as a dip for steamed broccoli or to top soba or rice noodles.
Sliders, in Brussels sprout form?! Grainy mustard, marinated tempeh, and most importantly, roasted Brussels sprout buns…how clever!
I stumbled upon a version of this recipe over on the New York Times a few years back, and quickly decided it was Friendsgiving material.
Upon bringing the sliders to a holiday gathering of friends, I was quickly welcomed with similar enthusiasm to that which I held upon hearing of the idea.
“Brussels sprout buns? Genius!”
The plate of sliders was empty almost immediately, and I was both happy (recipe success!) and sad (all that effort gone in a snap!), but mostly happy with how well these turned out.
The recipe was destined for a repeat.
This year, when I was brainstorming what to make for my family’s Thanksgiving, I decided to pull this recipe out of the archives.
Once again, the sliders were an instant hit at the Thanksgiving table and gone long before we sat down to feast. (Although I admit, at least a few of them in went into my stomach before transporting from my kitchen to my sisters.)
I’m sharing this recipe with you now to bookmark for your next holiday feast — whether it’s a Christmas dinner, a New Year’s Eve dinner party, or anything else in between.
These are hands-down delicious. They do take a bit of tedious assembly. However, it’s certainly worth it when you look at the end result — so cute and so tasty, a double win!
I love dinner parties. Call it a taco party, and I’ll love the occasion even more.
Tasked with creating something outside of a taco for a recent rooftop gathering, this light and vegan slaw was born.
It calls on cilantro and lime to add a punch of flavor. You could also throw in a few dashes of cumin.
Prepare the slaw within the hour before serving. It’s best eaten at room temperature.