This crunchy pretzel-coated chicken, from Manhattan’s City Bakery, is dredged in a tart-and-creamy mustard dressing that cleverly doubles as a dipping sauce.
Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans. It's an easy meal that satisfies vegans, carnivores and gluten-free eaters alike.
When I saw these adorable skewers on Lady Behind the Curtain, they were just too cute to pass up. I had to make these for my daughter's tea party! They are made with pre-made biscuit dough so it'...
Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made.
For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
