Black Bean Soup with Sichuan Peppercorns and 5 Spice

This black bean soup is a distant cousin of the classic tex-mex standard. Plump beans float in a thick and heavenly broth, spiced heavily with tingly Sichuan peppercorns and Chinese 5 spice. Top with togarashi and creme fraiche (or avocado) for a filling and easily vegan supper for a slow rainy Sunday. Sichuan Peppercorns –…

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Roasted Garlic, Mushroom, and Onion Soup

What do you get when you cross french onion, cream of mushroom, and 40 clove garlic soup? This baby is packed with roasted garlic, toasty mushrooms, and caramelized shallot flavor, and the classic french onion cheesy topping takes it to the next level.  Trust the process and don’t rush This isn’t a “get dinner on…

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Spicy Bean Stew with ‘Nduja and Shrimp

This shrimp and bean stew gets a serious boost of flavor from ‘ndjua– the spicy and spreadable salami from Calabria. ‘Nduja-what? ‘Nduja is a spicy pork salami from the Calabria region of Italy. It gets it’s signature flavor from the region’s namesake product (and my all time favorite ingredient): Calabrian chilies. ‘Nduja also has a…

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Kale Salad with Pancetta, Brioche, and Pecans

There are summer salads–crisp, refreshing, and perfect for dining outside on a hot day–and then there are winter salads: nutty and richly flavored, with copious amounts of cheese or cured meats, perfect for pairing with a humble roast chicken or slow cooked stew. This kale salad falls under the later category, with crispy nuggets of…

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Creamed Leeks with Navy Beans

Rich and comforting creamed leeks gets a pantry-friendly update with a few cans of white beans, lots of herbs, and citrus. Creamed leeks & Beans: Step by Step First, thoroughly clean your leeks by removing the green stems, cutting them in half lengthwise, and running under cold water. Leeks hide a lot of dirt in…

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Roasted sweet potatoes with yogurt and cilantro lime gremolata

Let’s get cozy with this perfect fall recipe: toasty roasted sweet potatoes, spiced with cumin and paprika, served with gobs of creamy yogurt and a piquant lime, cilantro, and pine nut sauce.   More sides…

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Smoky Eggplant Pasta with Spicy Breadcrumbs

This pasta has a secret, a savory smoky secret. At first glance, the sauce appears to be a standard tomato-cream concoction, when in reality it gets a serious boost of flavor from charred eggplant mash. You start the process the same way you would make baba ganoush: charring whole eggplants on the grill until the…

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Crispy Shredded Brussels with Za’atar, Pomegranate, and Feta

We all know that shredded brussels are great for salads, but did you know you can roast them up nice and crispy as well? The brussels get sweet and tender in the oven, which pairs well with pomegranate, feta, mint, and lots of za’atar. How to Shred Brussels Sprouts You can buy pre-shredded brussels in…

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Tomato Tartine with Labneh, Toasted Cumin, Lime, and Mint

I love a quick and easy work from home lunch, and a tomato tartine is a perfect end of summer treat. Here, we top thick slices of country bread with a generous slathering of creamy labneh and tomatoes seasoned with toasted cumin, lime, and mint. Tomato Tartine: French Fancy Toast At its core, a tartine…

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Wedge Salad with Sheep’s Milk Cheese, Anchovy Breadcrumbs, and Tarragon Vinaigrette

Here’s my take on the classic wedge salad: creamy french feta, anchovy-almond breadcrumbs, and tangy tarragon vinaigrette top perfect slices of crisp lettuce.   The Magic of French Feta French feta is often produced with 100% sheep’s milk. It’s milder and creamier than it’s Greek and Bulgarian cousins, and often has a texture that more closely…

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Hondashi BLT

Want to make your BLT tomatoes taste more intense and tomato-y? Season them with hondashi, aka instant dashi granules!  Hondashi: the secret to instant umami Kombu (a dried seaweed) and bonito flakes (dried and fermented tuna) are the two primary ingredients in dashi: the umami-forward and slightly smoky soup base that flavors some of Japan’s…

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Silken Zucchini Soup with Calabrian Chili Oil

This humble zucchini soup has a secret. It’s delectably creamy and silky without using any cream. The secret ingredient? Silken tofu! I like to use a little butter for flavor, but you can certainly keep this soup 100% vegan by using dairy free butter or olive oil. The silken tofu not only adds texture, but…

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