I love grilled potatoes. Even in the foil packet, they take on a beguiling smokiness from the grill, which stands out all the more against the sweetness of sweet potatoes. You could mince the rosemar...
For this. Heidi Swanson’s online pop up shop. Those of you who know Heidi and her 101 Cookbooks blog know that this chica has serious style (and a compassionate wisdom that I adore … but ...
I’ll be honest. I’m still getting used to the title of Mother. I think I went so long believing that I wouldn’t ever be a mother–not just for physiological reasons, but by cho...
I’m a big fan of cooking cauliflower until it’s almost creamy … especially in pastas like this one. It becomes part of the sauce, adding heft and health to just a handful of pasta.1...
If you’ve got a leftover ham bone in the fridge (or if you can talk your butcher out of one), this is the soup you want to make. And, trust me, take the extra hour to make the Awesome Veggie Br...
Make this awesome veggie broth any time you’ve got a bunch of scraps in the fridge or cluttering up the counter. Amazingly easy, and so full of flavor.8 whole cloves 2 small onions, peel left o...
I’m coming back from a week in New York (my old stomping ground) with some exciting news. I won the International Association of Culinary Professionals award for Entrepreneur/Business Person of the Y...
This dish comes together without much fuss, but the honey and balsamic vinegar give it a surprisingly complex depth of flavor … not to mention a beautiful golden-bronze hue.8 chicken thighs, sk...
Yes, you can have from homemade corned beef the same day the lightbulb goes off that it’s Saint Paddy’s Day … TONIGHT. Just pull out your pressure cooker and this from-scratch corne...
I’m discovering that a lot of people have a stash of beat up nonstick pans in their cupboards that they use all … the … time, and maybe one shiny, pristine stainless steel pan they&...
These sweet potatoes have a spicy foil to their sweetness. Look for the dark-skinned sweet potatoes with bright orange flesh (also, erroneously, called garnet yams). 2 pounds sweet potatoes, pee...
Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the dish. 2 cloves garlic, minced ½ teas...
Mu shu is one of my favorite Chinese restaurant dishes, so I was thrilled when I discovered how easy it is to make at home. Having crepes and cooked shrimp on-hand make it truly fast food.2 tablespoo...
I’d never thought of making plum sauce with dried plums (duh). Turns out it’s that rich plum puree that gives this iconic Chinese sauce its signature taste. This one has a bit of zing fro...
The subtle spice rub and fragrant fennel make this easy fish dish something special.2 lemons, thinly sliced 1 teaspoon ground coriander ½ teaspoon ground cumin 2 garlic cloves, minced sea salt and fr...
You don’t find a whole lot of high fives when discussing Lent. Grimaces are more common as people talk about giving up sugar, or deep sighs at mention of meat. But giving something up in a deli...
This spinach wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.1 pound spinach 3 cloves garlic, thinly sliced 1 tablespoon extra virgin...
This soup straddles the line between fresh and green and rich and hearty. So much so, in fact, that it would be perfectly appropriate in any season.4 cups cooked white beans 1 quart chicken broth (he...
This quick ragu exemplifies my “double up-halvsies” trick. It’s got loads of onion and fennel, just a bit of pork for flavor, and half the pasta you’re used to. Yet it’s so hearty you’ll never miss t...
The more I get to know Natalie Coughlin, the more I detect a kindred spirit (although she can swim a lot better than I can). As an Olympic medalist, Natalie is training almost constantly, yet she dra...
We’ve teamed up with Olympic swimmer Natalie Coughlin and the California Dried Plum Board to bring their Super Snacking Sweepstakes here to Nourish Network.One of the things I love about this partner...
Acorn squash skins are quite leathery and the cooked flesh will pop out of it as you cut the wedges. Use a butter-knife to help separate the skin and flesh if needed.1 cup wheat berries (soaked overn...
OK, let’s have it … how many of you have stuck to your New Year’s resolutions so far this year? If you’re grimacing right now, you’re not alone. Statistics show that somewhere between 78 and 88 perce...
Hara hachi bu is a Japanese term that roughly translates to “eat until you’re 80 percent full.” It sounds simple, I know, but many deeply profound concepts wear a simple shell. This is one of them.Ha...
Think of this recipe as a template for whatever leftovers you have in your fridge … sauteed greens, squash or root veggies, beans, pork or chicken. They all adapt beautifully to this dish. Enjo...
I’ve always considered dessert the simplest part of the holiday feast. That’s because you can get it all done–or at least, mostly done–a couple of days before the big day so you have plen...
You’ll see this fried rice come up every few months in Nourish Weekly Menus, always in a different guise. Sometimes with cabbage, sometimes with bok choy, sometimes with shredded pork, sometimes with...
Between Thanksgiving and Black Friday and Cyber Monday, I’m starting to feel gorged in every way. It happens every year for me right as November slides into December; I start to feel almost panicked ...
There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.1 table...
I recently had the pleasure of sitting next to Beringer’s winemaker, Laurie Hook, at a wine dinner focusing on Beringer’s outstanding wines from Knight’s Valley (if you don’t know about Beringe...
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