Stone Fruit Pizza
This recipe inspires some creativity with sweet and savory ingredients, highlighting stone fruit as the meal’s star.
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Category: Recipes
Stone Fruit Salsa
Salsa is one of those recipes that almost seems silly to document because it is so simple, but...
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Stone Fruit Gazpacho
Stone fruit gazpacho takes a playful spin on the traditional Spanish cold soup. This recipe uses...
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Stone Fruit Upside-Down Cake
Soft and buttery upside-down cake with caramelized brown sugar is another opportunity to use stone fruit.
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Ham, White Bean, Greens, and Green Chile Soup
Need to use up a leftover ham roast and an abundance of swiss chard, kale, or collard greens? The...
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Zucchini Carrot Cake
Okay, maybe putting veggies in your cake or muffins won’t make them healthy, but it is another way...
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Microgreen Savory Pancakes
These savory pancakes are a blank canvas just waiting for a burst of flavor from some of the many...
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Basic Frittata Formula
Frittatas are easy and a great way to use up raw veggies, leftover cooked veggies and greens, or...
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Savory Cabbage Pancakes
This Japanese-inspired recipe for okonomiyaki is one way to use up that half head of cabbage left...
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Red Chile, Honey, and Lime Shrub & Cocktail
Making shrubs is easy, and it is a great way to preserve seasonal fruit or use up a surplus of...
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Lettuce Soup
Lettuce isn’t just for salads. If you garden or subscribe to a CSA (community-supported...
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Lentil and Parsnip Soup With Umami Vegetable Broth
Food loses flavor when it’s pressure-cooked, but by using a rich vegetable broth like the Umami...
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Irish Stew With Lamb Bone Broth
Food loses flavor when it’s pressure-cooked, but by using a rich bone broth like the Lamb Bone...
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Broths, Stocks, and Winter Comfort in a Bowl
As the adage goes, all bourbons are whiskey, but not all whiskeys are bourbon. The same goes for...
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Manchamanteles with New Mexico chile nativo
Manchamanteles is one of the traditional seven moles of Oaxaca, with chunks of fruit and meat dispersed among the chile.
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Salsa Molcajeteada with New Mexico Chile Nativo
Salsa Molcajeteada is a basic table salsa made with dried chile pods in a traditional volcanic-rock molcajete, or mortar.
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Miso Mushroom Mole
This smooth and umami-rich vegan mole uses chilhuacle negro, but this version substitutes New Mexico chile nativo, along with pine nuts, to create a sauce with a uniquely New Mexican character.
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Don’t Diss the Dandelion
Words and Photos by Ellen Zachos The dandelion (Taraxacum officinale) may be the most easily...
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Sweet Potato Hash with Beef or Tempeh
Hash is perfect for breakfast, brunch, or dinner, and the leftovers make great burritos. Sweet...
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Chinese-Style Stew with Beef/Mushroom, Sweet Potato, and Bok Choy
A five-spice mixture makes this stew. Of course, you can buy Chinese five-spice at the market, but...
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