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At the Table
Flavor Blend with Black Eyed Peas
In Austin, black-eyed peas are bridging Mexican and Mediterranean dishes with chef Nick Erven blending them into hummus with salsa verde.
Cookbook Club
The Ultimate Veggie Burger
The ultimate veggie burger, from Mastering the Art of Plant-Based Cooking, Joe Yonan shares his philosophy and best practices.
Key Ingredient
Carrot Salad with Red Quinoa
Make the carrots: Preheat oven to 400 degrees. Set aside 4 carrots to shave raw atop the salad when assembled. Remove greens (if attached), then scrub and dry the carrots. Cut any carrots larger than ¼-inch in diameter in half lengthwise. Place in a single layer on [...]
Recipes
Grilled Eggplant Caponata Gratin
This eggplant caponata takes the cake for prettiest dish. Perfect for a picnic, party, or any event, its strong flavor is sure to please.
Recipes
Spring Herb and Lemon Focaccia
The flatbreads make a beautiful presentation for the table when garnished generously with fresh herbs, edible flowers, and tender greens, and served alongside grilled fish.
Recipes
Za’atar Potato Salad
Bring a large pot of salted water to a rolling boil over medium-high heat. Add potatoes and cook until just fork tender. Drain potatoes into a colander, allowing the steam to evaporate for 5–10 minutes. Combine the next 7 ingredients into the bottom of a large mixing [...]