This elegant side was designed for indoor cooking, but if you c
Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.
In this hearty pizza recipe, preheating the baking sheet mimics a pizza stone, and results in a crisp crust and short baking time.
For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.
Cooking butter until it browns is unbelievably easy and adds a nutty, sophisticated flavor.
Penne is a good pasta choice with pesto because the sauce gets into the grooves on the medium-size tubes.
A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish.
Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang.
Lighten up a pasta course by throwing spaghetti squash into the mix.
Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto. If storing pesto in the fridge, top the sauce with a thin layer of olive oil to preserve its bright-green color.