This traditional Ukrainian varenyky recipe is the perfect weekend project to tackle this winter.For each of us, there is one dish out there that defines us. Something so close to our heart, that it actually feels like it’s in our blood. It’s symbolic of childhood, our family, our ancestors, our geography. It’s a constant of our past, present, and future. Something that when we eat it, has the effect of a time machine. For me, it's this varenyky recipe. Varenyky (pronounced vah-rEH-nee-key) are a Ukrainian dish of dumplings stuffed with a sweet or savory filling . . .
I know what you’re thinking. “Brussels sprouts? Really? Thanksgiving was a month ago.” I know, I was there. But it’s not my fault this charred Brussels sprouts recipe came to me four weeks too late - and I simply can’t wait until next November to share it with you. So I guess you’ll have to make it for Christmas, your office holiday party, or just a random upcoming Tuesday.This recipe evolved from the Balsamic Brussels Sprouts from Friendsgiving, which is, hands down, the most popular recipe in my book. I wanted to make it for a private cheffing gig I do . . .
This colorful beet side dish is inspired by one of my favorite restaurants in NYC's West Village.Whenever anyone asks me where to eat in New York City, my go-to answer is Rosemary's. It's an Italian restaurant with some of the best homemade pasta and focaccia I've ever had, along with local produce and pasture-raised meats. It's spacious - as compared to most West Village (my favorite eating neighborhood) restaurants - and has a cozy, rustic decor. In the daytime, it's flooded with natural light thanks to the floor-to-ceiling windows, while in the evening, it's . . .
Looking for vegan Thanksgiving recipes? This creamy and comforting vegan potato gratin with cashew béchamel will be adored by everyone at your table.Scalloped potatoes, a.k.a. Pommes Dauphinoise in French, a.k.a. Potatoes au Gratin in French-English. Whatever you wanna call it, this is a super indulgent, très français way of cooking potatoes and always a crowd-pleaser. Classic Julia Child-era potato gratin is made with milk and/or cream, butter, and lots of Gruyere cheese. But just because you've opted out of eating dairy or have trouble digesting it, does not . . .
This broccoli pesto pasta is one of the first recipes I ever developed - and I'm happy to report I still love it, considering I was only a teenager at the time.Although as a child I was always at my mom’s side as she was cooking, it wasn’t until I discovered the Food Network when I was 12 or so that I got the urge to try cooking on my own (shout-out to Rachael, Giada, and Ina for the inspiration!). I started out basic - albeit pretty creative. I distinctly remember a warm salad of white rice with chopped up tomatoes and chicken nuggets. It was… interesting. . . .
These vegan braised lentils with red wine call for just 5 ingredients, 1 pot, and 25 minutes of cooking time - perfect for weeknights or meal prep.Back when I used to work at Natural Gourmet Institute, I’d sit in on a lot of Chef’s Training Program classes. Mostly doing research for our cookbook (comin' atcha April 9, 2019!), and sometimes just because, but I’d always leave the room having learned something new: a new way to serve a classic dish, a vegan substitute for this or another thing, an exotic spice from a faraway place.One time, I audited the Beans . . .
This mujadara recipe is a classic Middle Eastern dish of cumin-scented brown rice and lentils with caramelized onions and garlicky yogurt.The only reason I know about Mujadara is because of my new friend, Ruba. I met Ruba in Syracuse at an art show organized by Rene’s grad school compatriots. She appeared to feel pretty out of place - which was perfect for me because I always feel out of place at art shows because despite having dated an artist for almost seven years, I still feel awkward AF at arty gatherings...So, I walked over and said hi. We started . . .