This risotto gets its deeper color from the combination of saffron and homemade vegetable stock made from veggies, mushrooms, and onion...

The inspiration for this dish comes from a chicken place that opened in Michigan a year before I became a vegetarian. The chicken was...

The first time I ate a kale chip, I thought, “What’s the big deal? This is what people are raving about? It tastes like kale and salt!”...

The inspiration for this comes from two places: my blueberry sauce which I normally serve over cheese blintzes and my mom’s pepper jelly...

Cauliflower is a misunderstood vegetable that rarely seems to shine. Sure, it takes its place on vegetable trays or as a stand-in for...

This is an easy, slightly spicy casserole that has a lot of flavor for both vegetarians and meat-eaters. You can put it together ahead...

No doubt the Italian in me reigns over my soul. But on cold, rainy days, my belly craves the almost poetic comfort from the simple,...

I absolutely love this pasta. I eat it once a week for breakfast. I’m not going to lie, one week I even ate it three days in a row!...

A frittata is Italy’s version of the quiche—minus the crust. I didn’t grow up eating frittata but I began making them when I was first...

At its core, Shepherd’s Pie (or Cottage Pie as it was originally called) is a basic, hearty dish of meat and gravy that is topped with a...