Entrees
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Asparagus and Spring Onion TartCOMMENTS (0)This special-occasion tart is creamy-rich and laced with early spring...
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Zucchini with Spicy Romesco and Wilted ChardCOMMENTS (1)This recipe calls for a spiral slicer, which cuts the zucchini into thin,...
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Roasted Vegetable Sandwiches with Zesty White Bean SpreadCOMMENTS (4)To show how easy it is to adapt Bittman’s concepts and recipes, we used his...
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Spaghetti with Bok Choy, Poached Egg, and Romano CheeseCOMMENTS (3)In this recipe, bok choy is sautéed like Swiss chard, then folded into pasta,...
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Smothered Cheese Grits and Steamed GreensCOMMENTS (2)A bowl of grits and a mess of greens might not sound like dinner party fare,...
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Miso-Glazed Cauliflower with Kale SaladCOMMENTS (1)Slabs of cauliflower go in a dehydrator or 250°F oven, but never top 118°F,...
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Heirloom Carrots with Avocado Crème Fraîche and Cumin-Spiced Pumpkin SeedsCOMMENTS (0)
A version of this dish is served at M.A.K.E., a Matthew Kenney Cuisine...
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Hazelnut “Couscous” with Wild Mushrooms and Tarragon CrèmeCOMMENTS (0)
Finely chopped cauliflower and hazelnuts make a surprisingly satisfying...
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Grilled Tofu with Creamy Asparagus SauceCOMMENTS (1)
A light, creamy sauce dresses up marinated tofu cutlets for a dish that could...
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Stir-Fried Bok Choy with Tofu and Black BeansCOMMENTS (0)
This stir-fry is usually made with super-salty fermented black beans. We’ve...
at a glance
