Recipes in Media

EDIBLE FEAST | Go-To Fall Soups | Pumpkin and Cannellini Bean Chili

Go-to Fall Soups: 9 Must-Make Recipes Picked By Chefs and Authors
The season of stock pots and slow cookers is upon us and there’s nothing quite as comforting as a vat of soup simmering on a crisp autumn day. We asked some of our favorite authors and chefs to share their go-to soup recipes during the Fall months. From butternut squash and parsnip to pear and pumpkin, these soups put the season’s most flavorful bounty to good use.
Dina El Nabli | Editorial Director, ediblefeast.com | November 13, 2015

 

Click on recipe name for full recipe: Pumpkin and Cannellini Bean Chili

Pumpkin and Cannellini Bean Chili

There I was, in a sea of short ribs and barbecued beef at The Taste of Atlanta, when I stumbled upon Chef Dave sitting over an enormous pot of pumpkin chili. I was so excited that I dove blindly into his delicious chili…only to discover that it was full of sausage! To this day, I can’t eat this chili without thinking of Chef Dave.

November 13, 2015 | Terry Walters

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EDIBLE FEAST | Featured Recipe | Baked Macaroni and Cheese with Peas and Chard

Click on recipe name for full recipe: Baked Macaroni and Cheese with Peas and Chard

Baked Mac n Cheese

My kids never say no to mac and cheese, and I never say no to taking care of dinner and lunch the next day with one recipe – especially when it’s packed with veggies like winter squash, Swiss chard and peas!

September 4, 2015 | Terry Walters

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EDIBLE FEAST | Go-To Winter Dinners | Collard Green Sukiyaki with Buckwheat Noodles

What’s Your Go-To Winter Dinner? We asked the Pollans, Beekmans and More…
On a bitter cold day, there’s nothing like being able to use what you have on hand to make a hearty dinner. We asked the authors of some of our favorite recently-published cookbooks what they make in the winter using fresh in-season ingredients plus staples from the pantry. The recipes they shared are sure to hit the spot on a frigid day.
Dina El Nabli | Editorial Director, ediblefeast.com | February 20, 2015

Click on recipe name for full recipe: Collard Green Sukiyaki with Buckwheat Noodles

Collard Green Sukiyaki

The first time I made this sukiyaki, it barely made it off the stove. Ever since, I’ve served it in the skillet and let everyone fill a bowl with their favorite combination of veggies and noodles. There’s never even a noodle left behind.

February 20, 2015 | Terry Walters

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