In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine.
In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine.
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.
In an effort to expand our horizons and rethink our drinks, we’ve tried a few matcha latte recipes and decided to recreate one from the best experiences.
Enjoyed in the early 20th century, this egg-and-potato-based breakfast met challenges of wartime conservation efforts while repurposing the waffle iron.
A favorite in the early 1900s, Crab Louis Salad traditionally was made with iceberg lettuce, crabmeat and Thousand Island dressing. This version is lighter yet hearty for a balanced meal.
Sometimes called “Shipwreck,” this casserole was developed to use leftovers or past-prime vegetables. This updated version features more modern flavors and ingredients.
In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine.