The grapefruit fennel combo is so lovely, especially with the saltiness of feta, but the feta can be omitted for those who prefer no dairy.
Recipe slightly adapted from NYTimes Cooking for Thai-inspired chicken meatball soup. A fragrant, coconut broth with lime and fish sauce to nestle flavorful meatballs and spinach.
Extremely fast to prepare. Packs tons of flavor and nutrients into a satisfying meal.
A little creamy, a little spicy, and a ton of flavor.
If you love walnuts as much as I do, this is a great alternative to dredging in flour.
This incredibly flavorful soup is vegan and gluten-free depending on your stock and garnish choices.
This is one of Dick’s go-to recipes from NYTimes Cooking.
I added a 6oz halibut filet to the center of this beautiful NY Times recipe and cooked some farro with dill to accompany it.
This is my go-to when craving comfort food on a cold and rainy day. Even better if there’s a grilled cheese or tuna sando to go with.
I took the same basic method as my fave curry roasted cauliflower recipe and twisted the flavor profile with slightly different ingredients.