From the Magazine

Spicy Red Lentil Stew

June 29, 2018 Marcy Gaston

This version of the traditional South Indian dish sambar is made with red lentils in place of toor dal, canola oil in place of ghee and store-bought sambar powder.

From the Magazine

Sautéed Mustard Greens

March 1, 2018 Marcy Gaston

Inspired by the Zimbabwean dish muriwo, this recipe tames the spiciness of mustard greens by sautéing with tomatoes and spices. In Zimbabwe, pumpkin leaves also are commonly served as the side dish muboora, but they are not commonly available in North America.

September-October 2017

Seven-Layer Dinner

August 29, 2017 Marcy Gaston

Sometimes called “Shipwreck,” this casserole was developed to use leftovers or past-prime vegetables. This updated version features more modern flavors and ingredients.

November-December 2016

Pork Tenderloin with Porcini and Lentil Rub

November 1, 2016 Marcy Gaston

Savory and full of flavor, pork tenderloin is dry-rubbed with porcini mushrooms, lentils and rosemary. Serve with mushroom sauce for a delicious and elegant dinner. Pork Tenderloin with Porcini and Lentil Rub Developed by Marcy

A hungry girl opens the fridge
Stone Soup

What You Can Do to Reduce Food Waste

November 25, 2015 Marcy Gaston

How much do you think about food waste? Probably not much, based on current statistics. In the United States, about 30 to 40 percent of the food supply ends up as waste. That comes out

Paella Pan
Kitchen Tools

This Pan Makes Authentic Paella at Home

November 5, 2015 Marcy Gaston

Product Reviewed: Mauviel M’steel Paella Pan, 14″ The Mauviel Paella Pan is not just for paella, although it does give you a good excuse to have your friends over for a Spanish themed dinner. No

November-December 2015

Cream of Tomato Soup

October 30, 2015 Marcy Gaston

Cream of Tomato Soup In this simple weeknight soup, cayenne pepper adds a kick of spiciness to a comfort classic. See more “A Bowl for Every Belly” recipes! Developed by Marcy Gaston Ingredients 2 teaspoons

Stone Soup

Chinese Five-Spice Noodles

April 13, 2015 Marcy Gaston

Chinese five-spice powder — a spice mixture used in, you guessed it, Chinese cooking — is a welcome addition to any stir-fry dish. However, not everything called "Chinese five-spice powder" is identical. One of the

Stone Soup

Bake Fresh Sourdough Bread at Home

January 16, 2015 Marcy Gaston

Baking bread is one of the most satisfying and cathartic things you can do. Over the course of a couple of hours, flour, water, salt and yeast transform as they interact with each other. The