Here in Southern California, winter is on its way out and I have never felt more ready to give kale salads a rest. Right now I am craving all that is crunchy, fresh and pale green -- like this salad, which mixes a dill-flecked dressing with sweet sugar snap peas, crisp celery, chopped romaine and pretty, pink-edged radish slices that remind me of spring's first blossoms winking to life.

One of the challenges of entertaining these days are the many food allergies, issues, sensitivities and aversions guests can bring with them to the table. It's impossible to please everyone, but this soup goes a long way towards universal satisfaction and joy. Made with ground cashews instead of cream and kicked up with an array of savory herbs and spices, it is the perfect thing to serve when you have mixed company. But don't make it just because it's vegan-friendly and easy. Make it because it's absolutely, amazingly delicious.

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Congee, jook, okayu. Asian-style rice porridge has many names and countless variations, but in every instance it is a simple, comforting dish for breakfast or any time of day. This extra nutritious version includes brown rice, shiitake mushrooms, handfuls of greens, and warming ginger. More

I think there are levels of salad dressing mastery. It begins when you stop buying store-bought bottles of vinaigrette in favor of making your own. (This took me some years to really get right!) Then comes dabbling with citrus juice, a shallot or two, maybe even a few attempts at homemade blue cheese dressing. But beyond these levels and sitting atop of the salad dressing food chain (if there is such a thing) is a nutty brown butter dressing. Butter on a salad? Oh yes — hear me out! More

"Begin by cooking the onions ..." is perhaps the most common phrases in savory recipes the world over. But what does this mean exactly, and what if you have to 'sweat' your onions instead, or cook them 'until translucent'? Read on for our handy guide (with pictures!) on how to cook an onion. More

You probably know nori best as the paper-like dark green wrapping that keeps pieces of sushi neatly -- and deliciously! -- contained. Crisp sheets of this mild grassy-tasting seaweed last forever in the pantry and can come in handy when you just need "a little something extra" to perk up a weeknight meal. 

Is it true that most of the nutrients in fruits and vegetables are found in the skin? The New York Times recently tackled this question, and if you've been feeling guilty about trimming away carrot peels and apple skins, the answer may surprise you.

You probably already know that roasting winter vegetables turns them soft, caramelized and irresistible. But what you might not know is that tossing them with a three-ingredient dressing of miso paste, lime juice and walnut oil gives them a savory, bright and beguiling flavor that will make people wonder why the roasted vegetables you make are so much better than the roasted vegetables they make.

I've never in my life come across bad mashed potatoes. (I take that back. Potato flakes and a blender are coming to mind.) But usually my taste buds do not discriminate: cream, buttermilk, garlic, and Parmesan are all welcome additions to my favorite spuds, and I will never turn my nose up at cream cheese, truffle oil, even powdered ranch. I can assure you that I will eat any mashed potatoes — all mashed potatoes — with joyful glee. However after devouring these gouda smashed potatoes for the second time, my standards may have just changed. More

Have you ever wanted to sip a warm, smooth, earthy beverage that's also free of caffeine? Are you bored with the usual 'sweet' herbal tea offerings and would like to try something with more depth and complexity? Numi Organic Tea's new line of Savory Teas will satisfy these cravings and delight you with their innovative blends of herbs, vegetables, and spices. For example, consider their Carrot Curry Tea, made with organic carrot, ginger, cilantro, and turmeric with a touch of onion and curry spices. Intrigued? Read on for more flavors! More