Steaming is one of the simplest and most nutritious ways to cook vegetables. It is an especially good method to capture the delicate flavors of tender young vegetables such as turnips and turnip greens, carrots and carrot tops, peas and pea shoots, green beans, cauliflower, beets, and spinach. After cooking, the vegetables can be seasoned lightly with salt and perhaps a squeeze of lemon juice, or flavored with various vinegars, olive oil or butter, or a sauce.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.