Posted by Daniel Wikey on April 12th, 2014
For those of us who are constantly busy, oat bars can be a lifesaver. Bake a batch on Sunday evening, and enjoy these chewy, cake-like, just-sweet-enough snacks all week.
Posted by Anna Mintz on April 10th, 2014
Fennel is one of those vegetables that is underappreciated in this country. In Italy, on the other hand, its versatility makes it one of the most used vegetables. Raw, it has a licorice flavor and a celery-like texture that is very refreshing, but it’s also delicious as a cooked vegetable. The licorice flavor mellows a bit and is a great match for the salty Parmesan. This recipe from Giada De Laurentiis‘ Giada Weekly provides a new take on a familiar vegetable.
Posted by Daniel Wikey on April 8th, 2014
Chop some cilantro, squeeze some limes, and grind some spices for this Tex-Mex spaghetti casserole that is equally good hot from the oven as it is reheated for a feast-worthy lunch the next day.
Posted by Daniel Wikey on April 7th, 2014
Spring has officially arrived, which means new seasonal produce is beginning to hit the grocery store shelves.
Posted by Anna Mintz on April 7th, 2014
For the last few years, author and New York Times columnist Mark Bittman has been vocal about his support of a healthy and plant-based diet. To celebrate the release of The VB6 Cookbook on May 6th, Mark worked with the salad chain sweetgreen to offer a VB6 Salad, available in all 24 restaurants this April. The recipe will also be featured in The VB6 Cookbook.