Pretty pink grapefruits add zing and color to salads. Supreming citrus fruits (see the pictures on page 97) gives you seed- and rind-free sections that are ready to eat with no fuss, and the process releases a considerable amount of juice, which you’ll use as the base of the dressing. Once you have peeled the celery root, soak it in water with a little bit of lemon juice to keep it from turning brown.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?