A cooking resource for all levels
I’m sure we’ve all been there. You’re trying to eat a socially-acceptable amount of the spinach artichoke dip at a party, and you think to yourself–appetizer is such a limiting word–why can’t I just have a whole bowl of this for dinner? Okay, maybe we haven’t all been there, but if you can see my point, then this recipe is for you. Healthy enough for a proper dinner, but with all of the hallmarks of the dip, these spinach artichoke beans will have you coming back for seconds.
These mushrooms with black garlic come together in little more than a half hour and have a wonderfully complex flavor profile. Chewy umami and fresh greens, tied together with tangy black garlic and vinegar. Plus cheese and cubes of toast. Did I mention how delicious?
I am always on the lookout for interesting dishes and flavors to play with, and when I came across a recipe for beans in the style of mapo tofu, I was intrigued. The finished product has a spicy, complex, savory flavor and a satisfying texture boost from the large white beans used in place of silken tofu.
Sometimes there’s just nothing like chicken soup, especially when it’s chilly outside or you’re coming down with a cold. Warm, mellow broth and classic ingredients combine for a dose of liquid comfort. This recipe’s got everything but the chicken and is a breeze to make!
There are many, many kinds of curry. This one is very simple and makes a great weeknight dinner. You need a few core ingredients, and the rest can be decided based on what you have in your cupboard. I am especially fond of using root vegetables, peas, leafy greens, and cauliflower.