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2 weeks ago | 
experiencelife.lifetime.life | Kaelyn Riley |Maddie Augustin |Robin Asbell |Christy Rice
I think rhubarb is a bit misunderstood. To start, it’s a vegetable. People often mistake it for a fruit thanks to its frequent appearances in pies, crumbles, jams, and other sweet treats. Tart and vegetal, rhubarb is genuinely too acidic to be eaten on its own — it needs some sweetness or fat for balance, which is one reason it’s a common ingredient in American desserts.
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1 month ago | 
experiencelife.lifetime.life | Kate Morgan |Robin Asbell |Christy Rice
STEP 1Place a Dutch oven over medium heat, then add the olive oil and heat until shimmering. STEP 2Add the onion, ginger, and garlic and cook until the onion is translucent, about three minutes. STEP 3Add the tomatoes, salt, spices, and gochujang; cook until the spices are fragrant and the tomatoes have begun to break down, about seven minutes more. STEP 4Add the coconut milk and blend with an immersion blender until mostly smooth. STEP 5Add the cauliflower florets and stir to coat.
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1 month ago | 
experiencelife.lifetime.life | Kate Morgan |Robin Asbell |Cary Neff |Christy Rice
STEP 1Preheat the oven to 425 degrees F. STEP 2Use a towel to thoroughly pat the chickpeas dry, then toss them with the olive oil, salt, and paprika. Spread in a single layer on a baking sheet and roast until the chickpeas are golden and crunchy, approximately 30 minutes. STEP 3Meanwhile, combine the dressing ingredients in a food processor or blender and blend until smooth. STEP 4In a large bowl, tear the kale into pieces and remove the stems.
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1 month ago | 
experiencelife.lifetime.life | Kate Morgan |Sarah Hoffman |Robin Asbell |Christy Rice
Make the miso-roasted radishes:STEP 1Preheat the oven to 400 degrees F. STEP 2To make the miso-roasted radishes, place the radishes, onion, and carrots in a large casserole dish. STEP 3In a separate bowl, mix the miso, olive oil, and vinegar. Pour over the vegetables and stir to coat. STEP 4Roast uncovered for 35 to 45 minutes, tossing halfway through cooking, until the radishes can be easily pierced with a fork. STEP 5Top with fresh herbs, then set aside.
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1 month ago | 
experiencelife.lifetime.life | Kate Morgan |Rebecca Katz |Betsy Nelson |Christy Rice
Prepare the squashSTEP 1Preheat the oven to 425 degrees F. STEP 2Place the squash halves cut side down on a baking sheet and roast until tender, 35 to 45 minutes. While the squash is roasting, make the puttanesca:STEP 1In a Dutch oven over medium heat, add 3 tablespoons of the olive oil and heat until shimmering. STEP 2Add the onion and eggplant and sauté for five minutes.
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2 months ago | 
experiencelife.lifetime.life | Betsy Nelson |Tana Amen |Christy Rice
STEP 1Preheat the oven to 375 degrees F and the grill to 400 degrees F. STEP 2In a small bowl, mix the salt, pepper, granulated garlic, and coriander. STEP 3Brush the cabbage with the avocado oil and sprinkle with the spice mixture. Grill the cabbage until charred, about five to six minutes on each side. STEP 4Transfer to a baking dish and bake until soft, about 20 minutes. STEP 5Meanwhile, add the vinaigrette ingredients to a high-speed blender and blend until smooth.
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2 months ago | 
experiencelife.lifetime.life | Maddie Augustin |Robin Asbell |Christy Rice
STEP 1In a large bowl, mix the sliced scallions, shallot, chilies, and torn herbs. STEP 2In a smaller bowl, whisk together the fish sauce, soy sauce, honey, lime zest, and lime juice, then pour the liquid over the herb mixture and toss to coat. STEP 3Preheat a dry skillet to medium heat. STEP 4Add the uncooked rice and toast, stirring frequently until fragrant and lightly browned, about five minutes. STEP 5Remove the skillet from the heat and allow the toasted rice to cool slightly.
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2 months ago | 
experiencelife.lifetime.life | Allen Lim |Rebecca Katz |Andrew Zimmern |Christy Rice
The night before: STEP 1Make a wet rub: Place the garlic, ginger, lemongrass, shallot, fish sauce, and oil in a high-speed blender and blend until smooth. STEP 2Use sharp kitchen shears to cut along both sides of the chicken’s backbone, then remove the backbone and reserve for stock. Spread the legs apart and flip the chicken so the skin faces up. Press down firmly on the breastbone until it cracks. The chicken should lie flat.
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2 months ago | 
experiencelife.lifetime.life | Maddie Augustin |Robin Asbell |Jose Guzman |Christy Rice
Prepare the avocado crema:STEP 1Scoop the flesh of the avocado into the bowl of a food processor. Add the lime juice, jalapeño, yogurt, cilantro, and salt. Blend until smooth and creamy. STEP 2Tear the mushrooms into bite-sized pieces. STEP 3Preheat a large skillet over medium-high heat, then add the avocado oil. STEP 4Add the mushrooms, soy sauce, cumin, chili powder, onion powder, and salt. Cook, stirring occasionally, until the mushrooms are tender and browned, about six to eight minutes.
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2 months ago | 
experiencelife.lifetime.life | Robin Asbell |Betsy Nelson |Alyssa Shultis |Christy Rice
STEP 1Preheat the oven to 400 degrees F and line a sheet pan with parchment paper. STEP 2Place the sweet potato cubes on the sheet pan, add 1 tablespoon of the olive oil and the salt, then toss to coat. STEP 3Roast for 20 minutes, until the sweet potato is tender and browned. STEP 4Sprinkle with half of the Parmesan and bake for five to 10 minutes longer, until the cheese is melted and crispy. Scrape from the pan and let cool.
