Betsy Nelson
LATEST STORIES
Salmon and Veggies Baked in Parchment
Use any fresh veggies you have on hand for this recipe. The moisture and flavor from the vegetables help steam and season the salmon. The bags can be prepared a few hours before cooking and stored in the refrigerator.
Cajun Salmon Burger
Salmon burgers can be prepped a day in advance. To save time, ask your butcher to skin and bone the fish. In a pinch, you can also use canned or leftover salmon. For an Italian-inspired burger, substitute fresh basil for the green onions and sun-dried tomatoes or olives for the jalapeños. For a burger with an Asian flair, add a teaspoon of fresh grated gingerroot, and use tamari and cayenne instead of salt and pepper.
Polenta Pizza Crust With Pesto, Brussels Sprouts, and Roasted Red Pepper
This simple-but-hearty polenta crust, adapted from Lynne Rossetto Kasper’s The Italian Country Table, is a cinch using Kasper’s double-boiler technique.
Socca Pizza Crust With Swiss Chard, Chorizo, and Egg
Socca is a kind of crepe made with chickpea flour. It makes a delightfully delicate pizza crust. Try adding chopped herbs or spices to the batter before baking. It’s an Italian tradition to crack an egg onto a pizza and bake until it is just slightly set. When you cut into the pizza, the liquid yolk runs onto the crust and adds to the flavor.
Potato Pizza Crust With Onion, Mushroom, Anchovy, and Olive
Savory and satisfying, pissaladière is a classic southern French pizzalike tart made with caramelized onions, garlic, anchovies, olives — and no cheese! We throw mushrooms into the mix here. This hearty, simple crust is terrific with full-flavored toppings.
Mochi Pizza Crust With Pear, Prosciutto, and Pecan
Traditional mochi, which is glutinous rice, creates a thick crust that is crunchy on the outside and gooey on the inside. (This preparation makes it thin and crispy.) Adding pears to a pizza may seem unusual, but the fruit’s sweetness pairs wonderfully with the salty ham. Avoid overloading the delicate mochi crust.
Cauliflower-Parmesan Pizza Crust With Bacon, Arugula, and Tomato
Compatible with most savory pizza toppings, this delicate crust is best made into personal-size pizzas. The BLT-inspired topping here uses fresh arugula to zing things up.
Braised Lamb Shanks With Parsnips and Parsley-Mint Gremolata
Parsnips impart an aromatic quality to this slow-cooked dish, which is perfect for a Sunday supper. Mint adds a fresh flavor element to gremolata, a dry condiment traditionally made with parsley, lemon zest, and garlic.
Parsnip Fries With Beet Ketchup
Want to get really roots-y? Dip these root-veggie fries — parsnips are super, but celery root, parsley root, and rutabagas work, too — into a homemade beet ketchup.
Root-Vegetable “Risotto”
This light, grain-free take on risotto uses grated root veggies in place of the traditional arborio rice. For a creamy risotto, sub in ½ cup coconut milk for part of the vegetable stock.
Teriyaki-Braised Turnips and Greens With Bacon
East Asia meets the American South in this lively recipe. If your turnips have attached greens, use them instead of the collard greens.
Almond Milk
Making your own almond milk is a breeze in the blender. Pitted dates add a subtle flavor and sweetness but are not necessary. For variety, try adding cinnamon, nutmeg, or vanilla to your milk.
Coconut-Cherry Almond Cookies
These yummy cookies are both gluten-free and vegan. If you’re hankering for a gooey chocolate version, substitute dark chocolate chips for the cacao nibs.
Moroccan Spiced Pumpkin-Almond Soup
Almond butter lends this hearty autumnal soup a velvety, creamy texture. Add chicken, lamb, beef, or pork, if you like. Or, for a vegan soup, use vegetable stock as a base.
Cauliflower-Manchego Gratin
This creamy, comforting gratin is a cinch to make. If crème fraîche is not available, sub heavy whipping cream or sour cream.
Seed Butter
Make a peanut-butter alternative with your favorite seeds. Roasting the seeds before blending gives the butter a lovely flavor and color. You could try adding a dash of cinnamon or cocoa powder if you like.
Pork Loin With Mole Verde
Serve this traditional piquant dish over brown rice or with sprouted tortillas.
Strawberry-Rhubarb Crisp
Experiment with this recipe by trying other berries or fruits and different combinations of seeds. (If you decide to skip the rhubarb and use all berries, you can cut down on the sugar.) Serve warm with a drizzle of Greek yogurt or a scoop of ice cream.
Seed-y Crackers
Serve these crunchy crackers with your favorite cheeses, dips, and veggies. For a change, add 1/2 cup grated Parmesan cheese.
Sweet Potato and Pork Green Curry Stew
Sweet potatoes add a contrasting sweetness to spicy green curry. You can substitute chicken, shrimp or tofu for the pork.
Sweet Potato and Collard Greens Salad
Quick to prepare, this combination of superfoods makes a colorful side dish. You can substitute Swiss chard, spinach or kale for the collards.