Chunks of chicken breast simmer in a creamy spiced tomato sauce, potatoes meld with curry leaves, and carrots and peas are all new with cardamom, cumin and coriander seasoning. This is on-your-toes cooking with three burners going, but it’s so delicious it's worth the trouble.
Spaghetti alla Carbonara is basically pasta with eggs and bacon. Except it's Iowan-raised heritage-pig guanciale instead of bacon. Yum. With Rustichella D'abruzzo pasta. Double yum. We give you the trick how to make this dish perfectly and, bonus, it is a less-than-20-minute recipe.
Many moons ago I ordered Honey Walnut Shrimp at a Los Angeles restaurant in Chinatown and fell in love. The origin of this dish is highly questioned (A Chinese dish with mayo ... crazy, right?) but consists of prawns pan-fried in a sweetened honey mayo sauce, honey walnuts and steamed broccoli with rice.
Get your health on with a tasty grain bowl. No two weeks will be the same, with an ever changing assortment of grains, legumes, leafy green, vegetables and sauces.
Celery is often the supporting actor in dishes, rarely the star. All the reasons we love cooking with celery is what makes this soup is fantastic. It is bright, cozy, familiar and uncredibly delicious when topped off with homemade croutons.
This street food specialty from Oaxaca is light on work and heavy on healthy flavors. A toasted tortilla gets topped with from-scratch refried beans, an arsenal of vegetables including pickled cactus (nopales), and Oaxacan cheese. Eat it by the slice, or fold it up like a sandwich!
What is garbage bread? Basically, you take seasonal vegetables and cheese, roll it in pizza dough, bake it, and dip it in sauce. Ours comes with zucchini, squash, Brussels sprouts, and shallots with pesto and marinara sauce for dipping.
