Articles by Julie Andrews

The Cook’s Innovations Spoontula is a cross between a spoon and a spatula. It’s made of food-safe silicone, which is heat resistant up to 500 degrees.

The flavors of chicken thighs, diced tomatoes, coconut milk, lentils, garlic, ginger, Indian spices, lime juice and cilantro meld together for a supremely delicious meal.

I’m pretty psyched about this bread because I have 712 zucchini growing in my garden, so I need a delicious go-to recipe to use ’em up.

Soft, pillowy gnocchi made with whole-wheat pastry flour and lower-fat cheese, served with a sweet and savory tomato sauce, is an adaptation of the Argentine dish ñoqui con tuco.

A new, shiny colander may not seem like the most exciting kitchen tool, but think about how often you use one.

Recently I discovered how delicious it is to add cashews (or any nut) to my smoothie, and I’m hooked.

A traditional African dish made of samp and beans, nuts or cowpeas is given an American spin using canned hominy and pinto beans and served as a side dish.

This recipe starts with three oversized sweet potatoes roasted in the oven until they’re soft and the outsides are starting to caramelize and the kitchen smells heavenly. 

Topped with a few berries and some fresh mint, this will make you feel like you’re on a tropical island somewhere having a super indulgent treat.

Falafel is typically made with fava beans or chickpeas, but I had some edamame staring at me from the freezer, so I decided to see what it would taste like in falafel form.

Rhubarb — it’s one of those produce items we tend to eat one way: as dessert, and usually with strawberries. Strawberry rhubarb crisp, strawberry rhubarb bars or maybe just rhubarb crisp. Now trust me, I’m not