Recipe of the Week is contributed by Seattle-based award-winning cookbook author, urban farmer and Seattle magazine contributor Amy Pennington. The new year is a great time to recover from holiday ...

Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. Look for a brand ...

Heat the oil in a large pot over medium heat. Add the leek, carrots, and celery, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the ...

I was born and raised in the South, y’all. I grew up eating Sunday dinners that could feed a small army, going to fish fries every summer, and watching my grandmother make biscuits from memory with ...

While Western media obsesses over the latest vegan burger, billions of people have been eating plant-based meals for centuries without making it a thing.

These collard greens turn out tender, flavorful, and rich every time—simple ingredients, big comfort-food taste, and a method that works for anyone. Texas Democrat stuns Republicans with Senate win in ...

Readers love this new coconut kitchri recipe, and it’s easy to see why this warming lentil and rice porridge is so popular.

This coconut and cauliflower bisque recipe features cauliflower florets sautéed with onions, celery, carrots, soy sauce, ginger, and sriracha. Blended with vegetable stock and coconut milk, it’s a ...

There are days when all I want is comfort. Something rich, slow-cooked, dripping with indulgence, ideally served in a country pub with a dog and a fire. And then there are days when I want to feel ...

This recipe from Kristina Felix is tacos de alambre, sheet pan-ified. The marinated steak, onions, peppers and mushrooms cook together, connected by tissue of melted cheese — a largely hands-off ...