Author: Sarabeth Levine
Author: Maggie Glezer
Author: Matthew Moran
This delicious salad is made from fresh ingredients and doesn't need lots of complicated cooking methods. It's an easy, bright, and colorful tomato salad with homegrown basil. This recipe is incredibly...
Author: K33 Kitchen
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Author: Jeanne Kelley
The miso-harissa dressing that brings this winter squash and Brussels sprout salad together is lovely year round. Toasted almonds garnish the dish with wonderful texture and crunch.
Author: Andrea Bemis
Sourdough starter can be used to make pizza dough and it should! Sourdough pizza dough gives crust a more robust flavor. Once you try this recipe, you won't go back!
Author: Colavita Marketing
Author: Mark Scriver
Author: Gina Marie Miraglia Eriquez
Applejack and maple syrup take the classic whiskey sour in a decidedly fall cocktail direction.
Author: Al Culliton
Throughout the Middle East, tenderized grape leaves are wrapped around fillings of rice, vegetables of the region, resulting in a satisfying, savory finger food often studded with bits of sweet fruit....
Author: PeachDish
Author: Serena Wolf
This golden-hued turmeric hot toddy from Claire Sprouse of Brooklyn's Hunky Dory is wonderfully savory from the combination of Amontillado sherry and turmeric.
Author: Claire Sprouse
This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can't get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin,...