Traditionally this southern side dish is fried in bacon fat. This version uses canola oil to cut back on the saturated fat. The goal with fried tomatoes is a crisp exterior and a soft exterior, the key to which is your frying technique. Getting them just perfect might take a little practice, but the end […]
Swiss chard is a leafy, cruciferous vegetable with green leaves with stems in a rainbow of colors, depending on the variety. Preparation is much like that of any green leafy vegetable, so if you’d like to use up leftover greens from another recipes, this dish would also work well with kale, collards, or any sturdy […]
This pasta recipe makes a simple and satisfying dish for the whole family. You can keep it basic for the kids or add a little crushed chili pepper to spice it up for the grownups.
This is a simple, no-cook, fresh tomato and basil sauce served over farfalle. It’s easy and perfect for eating al fresco on a warm night when the garden is full of tomatoes. If farfalle’s not your cup o’ noodles, go for the pasta shape you prefer.
You can either grill or broil the eggplant in this complex and delicious dish–don’t let the absence of grilling weather slow you down! The rich, Indian spices are quickly toasted in a large frying pan to develop and deepen their flavors.
Serve this peanuty sauté over noodles or brown rice. Savoy cabbage has a compact head with wrinkles and curly leaves which is nice in this dish if you can get it, but any cabbage you have on hand would do nicely.