Eggs are the base of the creamy sauce.
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
Serve with a drizzle of good olive oil and a green salad on the side.
Photo:Matthew Francis
Pair this comforting soup with a green salad.
The vegetarian soup is often made for Nowruz, the Persian New Year, but its delicious any time.
Spiralized zucchini and carrot add crunch, color and nutrients to the dish.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
They are the lemons that brought the world limoncello and this zesty pasta dish.
Luckily, even if you dont have Sorrento lemons, you’re free to still make it.
These thicker-skinned lemons usually produce more zest.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This simple dish is light, quick and easy to whip up on a busy weeknight.
All will keep for months in the pantry or fridge.
Its hearty, satisfying and an easy way to get your daily dose of veggies.
We call for dark-green lacinato kale, but curly kale will work just as well.
Add freshness with a handful of baby spinach at the end.
This recipe can easily be doubled to serve 2 and use the whole package of noodles.
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Cynthia Christensen
Brie Passano
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Fred Hardy
Jen Causey (Photographer), Chelsea Zimmer (Food Stylist), Julia Bayless (Prop Stylist)
