Soft, pillowy quinoa; sweet-savory charred corn; a dollop of cool yogurt and some chopped tomatoes. If you’re suffering from corn fatigue, this should get you out of your rut.
I went to a mountain cabin in the Pacific Northwest, and I made… beans and cornbread? Yes I did. No regrets. Too good for regrets.
A different sort of pasta salad, with a sweet-salty dressing made from soy sauce and citrus juices. A sure fix to the hot summertime doldrums.
A hodge-podge of some of my very favorite things: sweet, vibrant early-summer strawberries and sugar snap peas; salty marinated tofu; fluffy, chewy quinoa. Definitely more than the sum of its parts.
A riff on shepherd’s pie, subbing lentils for the minced lamb. Savory, buttery, rich, and altogether satisfying.
Soft, tender collard greens, braised in a flavorful sauce of coconut milk and peanut butter, served over warm white rice. If that doesn’t excite you, I’m not sure we speak the same culinary language.
If you’re used to a bold, spicy pot of beans, do yourself a favor and give these subtle, aromatic beans a try for a different take that lets the pintos shine.
Bay leaves usually play a supporting role, lending complexity to more complex dishes. In this rice, though, they step into the spotlight, infusing plain white rice with a heady perfume.
Filling, flavorful oats, sweet-tart cranberries, nutty pepitas, and crisp-tender broccoli the bright green of springtime. I mean.
Inspired by memories of some amazing chicken from a food truck in Midtown Manhattan, this street-cart seitan is quick and easy, reheats beautifully, and is a complete vegetarian meal, especially if you throw some salad and bread at it.