This year's month-long cooking challenge is heavy on vegetables, big on grains, and features new recipes from Melissa Clark and Abra Berens.
Abra Berens is our Weekend Guest, and her recipe is this killer. It starts with a squash puree, some of which you’ll nextover tomorrow night; it takes about an hour to prep and cook, so consider getting that part out of the way earlier in the day. While you’re at it, here’s a one-bowl Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl JonesTonight you’re going to nextover last night’s squash puree in one of the simplest ways imaginable: turn it into a.
, but double the amount of sweet potatoes—you’ll use the extra roasted sweet potatoes on Friday. Double thePhoto by Joseph De Leo, Food Styling by Anna Stockwell Two powerhouse ingredients—bright, spicy kimchi and savory, briny clams—are what make this warming, just slightly fieryPhoto by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca JurkevichYou have cooked lentils in the fridge , and maybe you already have some hard-boiled eggs on hand.
. There are almost no rules when it comes to this dinner; just make the dressing, assemble a plate, drizzle, and eat.
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