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Lunch & Dinner
LATEST STORIES
Brussels Sprouts With Cauliflower and Mustard-Caper Butter
The mustard-caper butter brings zing to this earthy fall favorite.
Beets and Their Greens With Marjoram and Pine Nuts
A colorful and nutritious side dish.
Cranberry Sausage Stuffing
Chef’s note: Frozen cranberries (not thawed) or fresh cranberries can be used in place of dried cranberries. Pulse the cranberries in a food processor to chop, then measure to 3/4 cup and add stuffing mix.
Pear-Parsnip Soup
This cozy recipe blends cooked pears, parsnips, and potatoes with vegetable broth, nutmeg, and thyme for a creamy, vegan soup.
Kishk
Kishk is a Lebanese ferment of yogurt mixed with bulgur wheat. Its flavor is unique and distinctive.
Lebanese Kishk Soup
This delicious soup features kishk, a fermented mixture of bulgur wheat and yogurt. It is available at Middle Eastern markets, or you can make your own.
Roasted Root Vegetables
Try this simple roasted root vegetable recipe for an easy side.
Chopped Vegetable and Bean Salad
Recipe excerpted from Canyon Ranch Cooks by Barry Correia and Scott Uehlein (Rodale, 2003).
Pumpkin Gratin With Pistachios
Recipe excerpted from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells.
Delicata Squash With Dino Kale and Cranberries
Looking to enhance your vitality – or to rebuild it after a health crisis? Author and cancer survivor Rebecca Katz sees great-tasting whole foods as a natural and delicious place to begin.
Raw Tomato Sauce for Pasta
Feeling adventuresome? Try this pasta sauce with an uncooked twist.