It makes sense! When there is an abundance of summer veggies, we tend to use them often, sometimes prepared the same way ... repeatedly. It’s easy to tire of even things we really, really like. But it ...

Heat a grill to high heat. Seed the squash. Cut into ¼-⅓ inch-thick pieces or wedges. The heartier squash like acorn, should be cut a little thinner while the more tender squash like delicata, should ...

A sprinkling of marash chile flakes and curry leaves with coconut oil add a bit of heat and an intoxicating fragrance, while the black mustard seeds add a hint of nuttiness. Once a molecular biologist ...

This summer squash and tofu curry is a simple, flavorful way to bring fresh vegetables and warm spices together in one dish. Made with tender squash, hearty tofu, kale, and a coconut milk base ...

For main dish that satisfies vegetable lovers, roast butternut squash and stuff it with Lao-inspired crispy rice. The combination of red curry paste, fish sauce, cashews, and fresh herbs makes the ...

1. Preheat oven to 425 degrees. Cut the squash in half, remove seeds and slice into 1⁄2 thick semicircles. 2. Toss with salt, pepper and 2 tablespoons of olive oil and spread on a ...

2-3 cups butternut, acorn or similar squash, peeled, seeded and cut into ¾ inch pieces 1 chayote squash, quartered and cut into ⅓-inch thick slices Preheat your oven to 375˚F. Line a baking sheet with ...

This soup packs in all the ingredients that would make your doctor happy (Lentils! Sweet potatoes! Leafy greens!) but is bolstered by fiery Thai green curry paste to keep things interesting.

Columbine is a little walk-in sandwich shop on a sleepy corner of Broadway and White Street in Tribeca. Very similar in feel to Olive’s in SoHo, Columbine is a take-out lunch specialty shop, featuring ...