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From “Vegetarian Cooking for Everyone” by Deborah Madison
Over the years I’ve discovered that when eggplant and chard are combined, they produce an unsuspected depth of flavor. Lasagna expert Clifford Wright inspired the use of this due in lasagna. This filling is excellent in cannelloni and crepes too.
by Amy Sowder and Jen Wheeler | Many of us have had it with the pumpkin madness. Enough already with these pumpkin-spiced lattes and...