It's not winter until you've served up a batch of chili. That's why we have not just one but THREE slow-cooker chili recipes to try on The Chic Site. Try them all, I guarantee you won't be disappointed.
There is nothing like a satisfying bowl of steaming soup once the weather begins to turn cooler. Paired with a salad, grilled cheese, or crusty bread,...
The holidays are fast approaching and many of us will be tempted to overindulge in holiday treats and cheer. Instead of facing a weight gain by the ...
Here are three recipes for vegans, vegetarians, or anyone looking for something healthy to make for dinner tonight. These recipes feature tofu, tempeh, and seitan: something for all different tastes and different diets.
The acidic green tomatoes automatically create a balanced flavor with the cheeses and olive oil, and they lack the sweetness of ripe tomatoes, so the outcome is very different from a peak-of-summer red tomato dish.
Here's the latest beneficiary of that technique, a vegetarian (not vegan) tart that made a grand first course for a recent dinner with friends, and whose leftovers, still crisp, were a nice snack the next day.
Cowspiracy is a documentary that follows the adventures of a man named Kip as he searches for the leading cause of climate change and the overall decrease in our environment's health.
Even mediocre tomatoes start to taste good when slow-roasted as these are, so imagine how good already-delicious ripe summer tomatoes will be, especially when bolstered by all those other Mediterranean flavors.
It is a real seasonal treat to use fresh tomatoes, either raw or cooked. But be sure to save one or two for slicing onto a tuna fish sandwich or a hamburger.
I remembered that Café Murano risotto and saw the basket of ripe farmers' market tomatoes on the counter. I used to not cook Swiss chard (or other greens) with tomato. Ever. It was a little idée fixe of mine that they were natural-born enemies.
Your gazpacho lives by the quality of the vegetables--garden or farm stand tomatoes, sweet onions (preferably with dirt still on the roots), local peppers--well, you get the idea. Do not, I repeat, do not refrigerate the tomatoes.
It turned out to be more than decent and well worth the minimal effort -- always given fabulous tomatoes and an appropriate cheese (good cauliflower is generally easy to find, though the ones in that day's farmers' market weren't as tightly packed as they might have been, though they tasted great).
You'll have the makings of a salad with astonishing depth of flavor.
Here are a few things we've eaten that might lend themselves to home cooking.
Roasted vegetables are actually a very satisfying meal all on their own. I know some of you may be saying "meh, I'd rather have a burger," but when seasonal vegetables are roasted just right, they can truly be satiating.
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll...