Based on a Barefoot Contessa recipe

Ingredients:
5 ears sweet corn, shucked
1 small red onion, minced
3 tablespoons apple-cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup fresh basil leaf, sliced into ribbons
Directions:
1. Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
2. Drain and place […]

by Monita Buchwald
Ingredients:
4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup diced red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, peeled and coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned plum tomatoes
2 teaspoons minced, seeded jalapeño chile (optional)
½ […]

by Chana Citron
Move over edamame, there’s a new bean in town. Actually, chickpeas, garbanzo or ceci-beans, have been a staple of Mediterranean and Middle Eastern diets since Biblical times. This ultimate Israeli ingredient is the stuff of falafel, hummus and countless other Sephardic dishes. And while we know how delicious it is, it’s also a […]

by by Chana Citron
Forget about what you’ve heard. The best way to lose weight is to make lunch your main meal. How could that be? For one, you’re probably hungriest midday. And while you may have been trained to think salad at noon, does that really fuel you for the rest of the day? Hardly. […]

by Levana Kirschenbaum
 What’s leaner than chicken soup, but just as satisfying? A fresh vegetable soup. Whether you want to take the chill out of a cold, winter day or change up your Shabat menu, this bowl of vegetarian heaven should satisfy. 

Ingredients
3 quarts (12 cups water)1/3 cup olive oil1 large onion, peeled and quartered6 cloves garlic1 […]

by Laura Frankel
This riotously colored stew, full of beautiful squash and dried fruits, is one of my favorite dishes. The barley and potatoes also make it my ultimate comfort food. For a special occasion, this stew looks gorgeous served from a large pumpkin that’s been hollowed out. Or you can scoop out mini pumpkins for […]

by Anthony Paris
There are few earthly pleasures quite as earthy as ratatouille. While some recipes call for eggplant as the main ingredient, others, such as this classic one from Provence, cast squash as the star. Don’t drown out its subtle taste by adding too many other vegetables. Just some pepper, onions and a few spices […]

By Laura Frankel
Next time you’re about to serve rice or potatoes with your chicken or veal, consider this whole grain alternative. Not only is it more nutritious, it has a nice nutty flavor that’s a great compliment to poultry, meat or fish. Toss in raisins and pine nuts, and you’ve instantly dressed it up for […]