tags: sustainable: recipes
sustainable: recipes
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Cornmeal Fried Catfish with Rémoulade
Cornmeal adds crunch to this pan-fried fish, while rémoulade spices things up.
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White Sturgeon with Couscous and Spicy Eggplant
This dish has the best contrasts in flavor and in texture.
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Braised Baby Artichokes
Slow-cooked with shallots, wine, and herbs.
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Basic Caprese Salad
Simplicity at its best.
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Quaker Shaker
Made with oat-and-honey-infused vodka and cream.
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Spicy Mackerel with Chiles and Tomato
A weeknight dish that elevates an underappreciated fish.
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Asparagus with Sweet Onions, Garbanzo Beans, and Mint
A refreshing spring salad, in honor of asparagus season.
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Asparagus, Green Bean, and Wax Bean Salad
Simple to make, bold in flavor, this easy salad combines common vegetables for a versatile side dish.
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Thyme-Infused Cardoon Gratin
A cousin to the artichoke, the cardoon is lesser known but just as flavorful.
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Fragrant Blueberry Jam
Packed with a punch berry, this jam is tasty enough to eat off the spoon.
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Basic Pizza Sauce
A thick and intensely tomatoey sauce that freezes beautifully.
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Grape and Grappa Focaccia (Schiacciata con l’uva)
Musty, fruity, and sweet, this Tuscan focaccia is among the tastiest ways to use up the bounty of fall’s harvest.
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Tuna, Olive, Avocado, and Green Bean Salad
A mixed green salad that’s full of flavor and filling enough to be a meal.
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Campfire Trout with Herbs and Bacon
Grilled over an open fire.
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Roasted Fish with Thai Pesto
Whole fish stuffed with an Asian-influenced sauce.
