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You’re invited to our Friendsgiving potluck
 • Gabriella Vigoreaux and Corinne Iozzio
This Vietnamese take on kale salad is a meal-prep BFF
 • Liza Schoenfein
An easy, go-to stew for any time of year
 • Liza Schoenfein
This 120-second sauce will steal your BBQ
 • Gabriella Vigoreaux
This no-bake cake is a slice of summer
 • Gabriella Vigoreaux
The 3 rules of freezing
 • Liza Schoenfein
These eggs aren’t just for breakfast
A chef-perfect midnight meal
 • 
Liza Schoenfein
Let the sides steal the show
First stop: stuffing
 • 
Gabriella Vigoreaux
Not another kale Caesar salad
This riff on a classic Middle Eastern salad is a vibrant flavor bomb
 • 
Liza Schoenfein
Stick this sustainable shopping list to your fridge
How to stock a perfect pantry
 • 
Gabriella Vigoreaux
No-fuss gnocchi: party in a sheet pan
It's easy. It's delicious. It's adaptable. It's time to make this!
 • 
Liza Schoenfein
A little something for the meat-eaters…
These drool-inducing meatballs pack a sustainable secret
 • 
Gabriella Vigoreaux
The absolute easiest veggie preservation trick
It sounds intimidating, but fermenting those fall veggies is super simple
 • 
Liza Schoenfein
Carve your pumpkin—and eat it, too
How to get more than jack out o’ that lantern
 • 
Gabriella Vigoreaux
Colorful, flavorful, and quick, this no-cook dish can’t miss
This 'meal kit' salad starts with your pantry
 • 
Liza Schoenfein
Cool Beans
Cool Beans
A newsletter that explores the recipes, tips, and techniques you need to save the world from your kitchen—without going vegan.
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