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This makes a thick pesto, perfect for spreading on crackers or sandwiches or on puff-pastry tarts (as pictured). Alternatively, thin it out with more olive oil and use it as a dip for vegetables or as ...

This story originally featured on Saveur. We throw away too much food: up to 40 percent of what we produce for human consumption in America. And while the fight against food waste is one we should ...

This soup is super bright and flavorful. I always feel healthy eating it! The fresh ginger adds a touch of heat while the coconut cream keeps the dish cool and velvety. Technique tip: This soup is ...

The sweetness of the roasted carrots, the kick of acidity from the lemon and the savory, umami punch of walnuts, Parmesan and and garlic combine to make this simple dish a showstopper. Heat oven to ...

Yields 4 to 6 servings as a side dish. Recipe is from “A Girl & Her Greens” by April Bloomfield and JJ Goode, Ecco/A Division of HarperCollins, 2015. 1. Position a rack in the center of the oven and ...

Tearing off and tossing (or composting) the greens on a bunch of carrots is practically a reflex for most of us. It was for me until recently, when I discovered that carrot greens are more than edible ...

“Saladish” author Ilene Rosen suggests saving the tops from farmers market carrots and transforming them into a tasty pesto. Carrots: Heat oven to 400 degrees. Trim the carrots, leaving ½ inch of the ...