The mighty lentil is a versatile legume that makes a hearty base for salads, soups, stews, and so much more.
Consider, for a moment, the versatility of vegetables: broil them, puree them, roast them, boil them. Eat them raw, buy them frozen, preserve them, can them, jar them. Even gather them in a bowl to decorate your coffee table!
Just when you think grilled cheese sandwiches couldn’t get any better! We made our own pimento cheese with roasted red pepper, cheddar, and mayonnaise.
Happy Halloween! We’re all about treating your sweet tooth, but for those who are looking for something a little healthier, we’ve whipped up a super simple no-bake pumpkin cheesecake from Minimalist Baker. Did we mention it’s equal parts vegan, gluten-free, paleo, and delicious? Treat yourself to this decadent, simple recipe. […]
Romanesco cooks up nutty and tender when roasted, just like cauliflower (so you can use that in its place the next time you make this recipe). Medjool dates are our favorite because they taste like brown sugar caramel.
Here in the test kitchen, we’ve had the pleasure of tasting every one of the recipes in our Martha & Marley Spoon Thanksgiving Box. In fact, we’ve likely each consumed 5 complete Thanksgiving meals over the past several weeks, and it’s a feast that we would gladly eat for the rest of our days. We […]