Issue 18 Fall 2023

Looking for an easy weeknight meal that every dairy-free omnivore at the table will enjoy?

How to make a steak salad an exceptional dish.

This recipe dates back to the 1800s and has been passed down through the generations.

I relish the opportunity to dive into fall flavors, and what better way than with homemade pizza?

Spicy, savory, earthy, and sweet,

Jody Engstrom and Jacqui Birmingham perfected the bison meatball.

This side is so good that when Thanksgiving rolls around, we quadruple the recipe.

These bars are a casual dessert that also make excellent lunchbox snacks.

Tsukemono, a Japanese take on vegetable fermentation, is great as a side dish or snack. It is commonly served with rice.