Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Turn humble onions into this thrifty yet luxe pasta dinner.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.