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If eating more veggies is a new year’s goal, I succeeded brilliantly with this dish—and you can, too.

Blended red wines, as a category, range all over the place both in terms of style and quality, and prices can vary from very reasonable to outrageous.

Chili may present as a meat-lover’s dish, but it easily accommodates a big bunch of vegetables and lean protein sources such as beans.

This dish is delicious served hot or chilled as a first course on a beautifully arranged platter.

This soup takes inspiration from an Italian minestrone soup, with a tomato-based stock and a wedge of a hard cheese rind.

With just a handful of ingredients and a few simple tricks, golden, crispy hash browns can be on the table any time of day.

Alcohol removal seems like it’s tinkering with nature, but alcohol has an aroma that obscures wine flavors.

My biggest piece of advice: Don’t take biscuit-making too seriously, but try to make them regularly.

It is everything you love about a taco, from the refried beans and guacamole to sour cream and pico de gallo, served dip-style.

All of the following are made and served from a single skillet, guaranteeing easy cleanup.

If eating more veggies is a new year’s goal, I succeeded brilliantly with this dish—and you can, too.

Blended red wines, as a category, range all over the place both in terms of style and quality, and prices can vary from very reasonable to outrageous.

Chili may present as a meat-lover’s dish, but it easily accommodates a big bunch of vegetables and lean protein sources such as beans.

This dish is delicious served hot or chilled as a first course on a beautifully arranged platter.

This soup takes inspiration from an Italian minestrone soup, with a tomato-based stock and a wedge of a hard cheese rind.

With just a handful of ingredients and a few simple tricks, golden, crispy hash browns can be on the table any time of day.

Alcohol removal seems like it’s tinkering with nature, but alcohol has an aroma that obscures wine flavors.

My biggest piece of advice: Don’t take biscuit-making too seriously, but try to make them regularly.

It is everything you love about a taco, from the refried beans and guacamole to sour cream and pico de gallo, served dip-style.

All of the following are made and served from a single skillet, guaranteeing easy cleanup.