One of the most quintessential comfort foods in all of Mexican cooking has to be frijoles de olla or pot-simmered beans. Here is our take on how to make a healthy, easy version of this classic recipe.
If your go to packaged oatmeal is Apple Cinnamon, this recipe is for you. It takes just a few more minutes than the package but is way less sweet, healthier, and, to be honest, tastes better too!
A super simple healthy recipe for lentil soup made with lentils, tomatoes, broth, and loads of herbs and greens.
Classic tortilla soup is like the chicken soup of Mexico in that it's comforting, healthy, and in that there are as many versions as there are abuelitas. What I know is that I love mine blended rather than soupy and topped with avocado, radishes, scallions, toasted chilies, and, of course, lots and lots of crisp tortilla strips.
Spring soups are recipes that don't seem to get nearly enough love IMO. One that deserves all the attention is this Spring take on minestrone soup made with a parmesan broth, baby potatoes, loads of spring vegetables, and topped with a pistachio parsley gremolata.
What to do the day after Thanksgiving? Skip the shopping madness and cozy up at home with these 15 recipes, including an Aged Eggnog you'll want to mix up to have at your holiday table.
The classic beet and citrus salad gets a Mexican twist with the addition of a spiced achiote dressing.
One of our top rules in the kitchen? Always, always, always use the highest-quality ingredients available. Especially when you’re cooking a seasonal fall harvest recipe made with just a few ingredients.
You may think the best time to buy fresh seasonal produce is during the warmer months, but fa...
The Fall salad I'm really into right now is this bright Roasted Butternut Squash salad with tons of fresh Amaranth spinach greens, crisp garlic chips, and a Thai-inspired lemongrass peanut dressing.
A spring take on bruschetta where garlicky bread is topped with smashed minty peas, avocado, and pickled radishes.
When I was traveling in Japan I had some amazing eats—gooey takoyaki, grilled skewers, bowls of ramen. But, after a while, I wanted a good clean meal—enter the chirashi bowl. This is a recipe for a classic Chirashi bowl with brown rice to make it even healthier.
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Inspired by the open air markets in Bologna, Italy, this fresh, crunchy, simple salad of celery, walnuts, and Parmigiano-Reggiano is a favorite around here!
