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Mark Bittman’s Autumn Millet Bake
This millet bake recipe is a largely hands-off, winter squash-based casserole that uses golden millet, baked squash, pumpkin seeds and jewel-toned cranberries. A perfect Thanksgiving recipe for those of you collecting ideas.
Farro and Roasted Butternut Squash
A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.
Red Rice Salad
Indonesian red rice salad with boiled eggs and macadamias. Riveting to look at, with a wonderfully complex array of flavors and textures to enjoy.
Espresso Caramels
A favorite caramel recipe yielding dozens of generously espresso-flecked caramels that you can individually wrap. They have a deliciously subtle undercurrent of sea salt and are great for the holidays.
Quinoa and Grilled Zucchini
A great way to use nutritious quinoa. This quinoa and grilled zucchini recipe is tossed with a pretty, pale green cilantro-flecked avocado dressing.
My Favorite Grilled Kabob
A kabob recipe featuring grilled mushrooms, lemons, tofu red onions and a delicious red pepper walnut slather.
White Bean Salad
A tasty white bean salad topped with toasted walnuts, crumbled cheese, and a hint of citrus. Makes a good side dish, a satisfying lunch, or light dinner.
Moroccan Baby Carrot Salad
Carrots tossed in a honey-kissed orange dressing, punctuated by toasted pine nuts, black olives and a hint of cumin.
Baked Peas with Tarragon, Yogurt, and Pistachios
Creamy tarragon spiked yogurt pistachio sauce combined with sweet green peas.
Ten Minute Tasty Asparagus and Brown Rice
A big bowl of asparagus, sauteed garbanzos, chopped onions, toasted almonds, tossed with brown rice and drizzled with a bit of garlic-tahini dressing.
