[ad_1] This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto)....
[ad_1] Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl. Season with salt. Add broccoli and toss to coat. Transfer broccoli...
[ad_1] When temperatures drop and our feeds start to fill with other people’s beach vacation photos, we need a little convincing to eat our vegetables. Take...
[ad_1] Put the duck breast, prunes, spices, Nespresso coffee, and Armagnac into a plastic re-sealable bag and refrigerate for up to 24 hours, turning occasionally to...
[ad_1] Quarter brussels sprouts, reserving any leaves that fall off. Transfer sprouts and leaves to a large rimmed baking sheet and toss with 2 Tbsp. oil....
[ad_1] Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. When I spot “salmon” on...
[ad_1] When I was little, I knew I didn’t actually hate broccoli—I just hated the stinky, pale-green, mushy steamed stuff I got served in the middle...
[ad_1] Heat a small skillet over medium. Toast 2 Tbsp. sesame seeds, tossing frequently, until light golden and slightly fragrant, about 2 minutes. Don’t walk away;...
