Grilled, blended in soups, or sautéed, asparagus is a versatile vegetable loaded with vitamin K and folate.
Classic hollandaise sauce is mostly egg yolks and butter (with a few seasonings thrown in), making it one of the worst offenders for saturated fat. Steamed silken tofu gives you the same creamy consistency and there’s no worry about the sauce curdling or turning. This version can ...read more
Morels lend an earthy flavor to this grain dish. ...read more
“Growing up, my mother made a recipe similar to this one using canned asparagus—typically, it was for a family gathering or special occasion,” explains Marie Valdes. “For this contest, I set out to re-create the forgotten family favorite but used fresh asparagus, and then added ...read more
“This was a clean-out-the-fridge-before-the-produce-goes-bad recipe,” says Josie A.G. Shapiro, who lives with her veg husband in San Francisco. “I had to get rid of some asparagus and ended up making a whole dinner out of it!” [You can find preserved lemons at Middle Eastern ...read more
“Sicilians were doing pasta shapes well before everyone else in Italy and creating shapes to go with certain pasta sauces,” explains Giorgio Locatelli, chef at Locanda Locatelli in London and author of Made in Sicily. Here, firm, chewy shells (conchiglie) stand up to the textures ...read more
“We created the Chardonnay sauce to be creamy and flavorful, arousing the senses,” says the Stanford Inn by the Sea coproprietor Jeff Stanford. Ravens’ serves house-made pasta; VT adapted the recipe to use dried fettuccine. Keep extra sauce in the fridge up to five days. ...read more