From the Magazine

Sautéed Mustard Greens

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

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 2015

Cream of Tomato Soup

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

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