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Double the recipe for leftovers because it tastes even better with a day or two’s refrigeration.
Evidence shows you’re better off fasting in the evening and overnight, then eating early in the day.
The dish emerges from the oven puffed and golden — not feeling the least bit recycled.
You might want to make several batches because they also make a lovely hostess gift.
We love a good banana pudding, and this even one’s better than we remember.
Pumpkin stuffed French toast, full of fall flavor, is a weekend treat worth cozying up at home for.
Just be sure to use a sweet ruby port, not a tawny one, in this elegant after-dinner dish.
This dish is like an autumnal version of shepherd’s pie that’s as tasty as it is healthful.
It revs up the seasoning of a stir-fry so you can pare down the ingredient list.
Its gnarly appearance makes it seem tough and unapproachable, but it is actually tender and lovable.
Celebrate the season with apple and kale stuffed pork chops in a riesling mustard sauce.
For more healthful muffins, sweeten them with ersatz “sugar” made from dates.
Here, the Asian flavor comes by way of the slaw, made with Napa cabbage, carrot and daikon radish.
A fragrant, crunchy sprinkle of dukkah (an Egyptian seed and spice blend) makes this sandwich.
This recipe takes advantage of the bounty of summer vegetables: green beans, eggplant, tomatoes.
Once you get the basic formula down, you can play with the fruit and herb combinations.
This recipe is inspired by a favorite street food in Japan that often involves a lot more butter.
Whether you have a vegetable garden, a share in a CSA (community-supported agriculture) or you are just trying to make the most of what’s bountiful… Continue reading
Good balsamic vinegar brings this summery salad of figs and halloumi together.
This healthful recipe’s bright, fresh ingredients banish thoughts of a mayonnaise-heavy salad.