Recipes

Black beans served with white rice is a staple dish in Cuban cuisine that can vary in flavor depending where in Cuba you find yourself. This particular recipe comes from Cuban-born playwright Eduardo Muchado’s memoir, Tastes Like Cuba, which is… Read full article

A couple of us were on a hut trip in Colorado’s high rockies the other week and had the pleasure of dining on lamb gyros that were prepared mostly at home, but partly at the hut. I was a little… Read full article

The humble cabbage is one of my favorite vegetables, so when I saw this recipe for charred cabbage with miso browned butter by Andy Baraghani, my eyes grew big and my mouth watered. Andy, how did you ever think to… Read full article

These brownies aren’t just for the holidays – they are for every day. But, as the star of our December 2024 recipe email, we’re imbuing them with festive appeal! When our U.S. colleague Eileen brought these brownies into the office,… Read full article

I started making mac ‘n cheese from scratch in the early 1990’s after being introduced to my first vegetarian cookbook – the New Laurel’s Kitchen. I fell fast and deeply in love with the idea of revamping my eating and… Read full article

Despite early fall temperatures in northern Colorado consistently reaching 80 degrees over the last week, it is, indeed, officially autumn. The local cottonwood, honey locust, ash and maple seem to agree, as evidenced by their flame yellow leaves. This also… Read full article

Giardiniera, which means “from the garden” in Italian, originated in Italy as a way to preserve fresh vegetables for the winter months. Traditionally, it was made with whatever vegetables were abundant in the garden, making it a practical and flavorful… Read full article

Once upon a time I fell in love with a salted butter chocolate chip cookie recipe my nephew Stefan found by David Lebovitz. Then, I started seeking out the blog for other yummy recipes and ultimately subscribed to his newsletter.… Read full article

Hot summer days call for cold, refreshing, and tasty soups that remind you why heat it not such bad a thing. I mean, without hot days you might not want to eat a chilled soup, right? This month, we turn… Read full article

When I want to make a refreshing summer salad that features protein, lots of color, and a vinaigrette-forward flavor, I think of salad “Niçoise,” but I rarely have all the ingredients I need on hand, especially ahi tuna. While many… Read full article

While hunting for a recipe to feature this month, I came across a lovely pistachio-lemon bar recipe from Molly O’Brien at The New York Times. The gorgeous photo adorning the easy-to-make treat made me longingly sigh, “Ahh, pistachiooohhs.” Then I… Read full article

Last night the entire U.S. staff toasted to our good fortune with a glass of La Sabbiona sparkling brut rosé, Bella Vita, as we sat around a table in the cellar of Bisinì dla Sghisa, a local food osteria in… Read full article

Gnocchi is one of those absolutely fabulous foods that blow my mind: you can buy it pre-made in a shelf-stable form, boil it in no time, add some sauce and boom: dinner is served. The idea of baking gnocchi never… Read full article

A hearty yet simple soup of Tuscan origin, this bean soup features readily available and inexpensive ingredients. This laid back version features cannellini beans and kale. To make it even more “Tuscan farmer style” you can add some old/stale bread… Read full article

Glühwein, also known as mulled wine, is a popular hot beverage made from red wine, spices and citrus fruit. It is typically served during the winter months, especially around Christmas time. Its history can be traced back to ancient Greece… Read full article

Not until my 40th year on Earth did I realize that the humble carrot had become my favorite vegetable. I started growing them with mixed results, but when the seeds make it through the onslaught of neighborhood squirrels that routinely… Read full article

As a company with half of its roots from Italy, we love pasta and learning about different types of pasta sauce. This particular sauce is not only interesting because it has a number of non-traditional ingredients (and we know how… Read full article

When I first worked for ExperiencePlus! back in the last century, our offices were housed in Rick and Paola’s basement. We lunched together in their south-facing, well-lit kitchen which opened to the backyard and an enclosed solarium-like space where I… Read full article