I absolutely adore chutney. It offers sweet, sour and heat in one delicious dollop. Classically served with Indian food as a condiment, chutney can also harmonize with other dishes as I discovered las...
Making pumpkin soup is one of our Halloween week traditions. Last year, it was pumpkin tortilla. This year, we tried a Thai-inspired recipe for pumpkin curry with peanut butter and coconut milk. ...
TV dinners! Natalie Portman! Vegetables! This week's episode of Top Chef brought us another movie star vegetarian challenge and some interesting interpretations of what constitutes a "protein." Note...
Looking for something easy, tasty and warm to eat tonight — and tomorrow too? Here's one of our favorite fall and winter recipes, a nourishing recipe that we've made many, many times. ...
At the risk of overdoing the post-mortem Gourmet coverage, we're looking back at one of our favorite vegetarian recipes from the magazine: Kemp's Black Beans from Executive Food Editor Kemp Minifie. I...
We're still getting fresh local tomatoes in in the Bay Area and will continue to do so into October. Such glorious abundance! So far this season, I have canned whole San Marzano's, tomato jam and am...
As we head into the end of September and the days shorten and cool, we may be fooled into thinking it's autumn. And it is, sort of. But the summer bounty is still rolling in, as evidenced by the bri...
We bookmark so many recipes that inevitably some of them never get made, or by the time we revisit them, the ingredients are no longer in season. We're quite glad we didn't overlook Yotam Ottolenghi's...
My kitchen is overflowing with tomatoes, a 'problem' I truly love and appreciate! I'm making plans for tomato chutney and tomato jam and homemade ketchup. Canning projects are being penciled in and ...
It's late July and unless you live in San Francisco where it was 60 and foggy this weekend, you probably don't want to stand over a hot stove today. And if you've planted a big garden, you may be loo...
The phrase "anchor your skewers" sounds like some dirty code sailors might use, but it's one of the greatest tips we've picked up in our years of grilling (other than using a charcoal chimney). It s...
While grilling is traditionally considered a meat-oriented pursuit, there's no need for vegetarians or veg-friendly omnivores to miss out on the pleasures of grill-cooked food. Here are five ideas for...
I still have a very clear memory of my first meal after deciding to go back to eating meat. It was fried chicken and I'd been craving it for months! To this day, that was some of the best fried chicke...
More and more of us are discovering what a fantastic ingredient concentrated miso paste can be in our daily cooking - and not just for soup! Happily, many major stores have caught on and are starting ...
Omnivore? Pescetarian? Vegetarian? Vegan? We've got a little something for everyone in this week's roundup. ...
Two ingredients. That's it. Well, if you want to be a stickler and count salt and pepper and a touch of olive oil, it's five. OK, and water makes six. But the oil method is optional, so we're back t...
Remember the Super Bowl taco bar we told you about last week? Well, ours was a big success, and we now have a fridge full of leftover taco toppings. Perfect for a quick batch of posole, vegetarian sty...
Are you hosting a Super Bowl party this weekend? We are, and we're putting together one of our favorite meals that's easy to prepare and pleases meat-eaters, vegetarians and vegans alike. ...
This little jar is a constant presence in our refrigerator and has become indispensable when making vegetarian meals. ...
Hit the ground running with Thanksgiving recipes and tips – for the meat eaters and vegetarians alike. Plus, Top Chef and shrimp cocktail in space....
English peas, which popped up in the farmer's markets in May, are on their way out of season, so we've been buying them up before they're gone....
Recently we bought a package of dried fava beans and made this delicious recipe that goes back thousands of years in Egypt....
Spaghetti squash is a cylinder-shaped squash that ranges in color from pale yellow to canary yellow. Do you know why it's called spaghetti squash?...
Even if you have a garden full of arugula and other healthy greens, summer eating doesn't have to be only about virtuous salads. You've got to balance those greens with a decadent grilled cheese sandw...
We've been searching for recipes that feel light and springlike without relying on out of season vegetables. This vegetarian soup seemed easy and simple; the perfect first course for a spring supper....
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