Menu
Amy Andrews
Amy Andrews inspires people to care about where their food comes from, cook simply with the seasons, and cultivate a joyful relationship with food and body. She is a certified wine professional from the Culinary Institute of America at Napa Valley and blogs at RIPE Food & Wine.
Coriander Seed, Carnival Squash, and Sage
A prize for growing your own cilantro are the mini bouquets that form in the fall.
September 22, 2022
Fried Sage Leaves
Fried sage leaves are delicious to munch and their bold flavor and crispy crunch make an ideal accent.
September 22, 2022
Farro or Spelt Berry Salad
Wheat berries like farro and spelt are a nutritious and hearty addition to salads and they’re easy to prepare.
June 28, 2022
Tomato and Polenta Tart
This tart is worth the effort when you want something extra special.
June 28, 2022
Sungold Cherry Tomatoes, Chives, and Dixon Melons
Taste a Sungold tomato and you will understand why many people invest time and energy into growing tomatoes.
June 24, 2022
Raw Kale Salad with Quinoa
Sturdy greens like kale don’t need to be cooked to taste good.
April 1, 2022
Parchment-Baked Cod, Two Ways
There is no easier way to prepare fish at home than with parchment paper in the oven.
April 1, 2022
