Sally claims there is something therapeutic about a simple bowl of greens. "This dish is my tonic," she says. "Whenever I feel a cold coming on, or I am tired and my thirteen-year-old insists on baking a cake at nine p.m., I haul out a bunch of greens (even if they are in dubious condition) and wilt them in a pan with garlic and olive oil. The wisdom of the old advice to use fresh greens as a spring tonic comes through loud and clear - you feel purified."
Here you go: a Sloppy Joe sandwich that tastes better than your old cafeteria’s, and it happens to be vegan!
Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.
If you can boil water, you can make great rice.
A happy culinary accident, hard pretzels are one of America's first salty, crunchy snack foods.
Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
The essential sandwich in any ice cream sandwich arsenal is the classic chocolate cookie, bookending a simple vanilla ice cream.
This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming.
I try to avoid sugar, but this fruit-based dessert satisfies my craving when I want something sweet.
This quick and easy vegan entrée is economical and crowd-pleasing. Seek out garam masala (Indian spice blend) without salt, and prep the other ingredients while the potatoes roast.