TasteSpotting

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[FEATURE] an awesome recipe for chicken Stock. Mark it.

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[FEATURE] why waste all that extra energy... *always* cook two birds with one stove... Lemon Herb Roast Chicken

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[FEATURE] we roast chicken, sweet potatoes and golden beets the night before *specifically* to cook this "leftovers" dish...Yellow Flannel Hash {recipe}

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love how the black transforms simple rice into something sexy... black rice salad

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[FEATURE] if you eat NOTHING yellow EVER again...well, at least season it with SuperSpice turmeric... Turmeric Roasted Cauliflower

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veggie burgers have come a long way ... 6 LA and NYC restaurants share what their burgers are made of...

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how much do we love how colorful and bright this is?! sliding a Spinach and Red Pepper Frittata out of the skillet...

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oh no you di-int. you di-int just throw away the water in which you cooked those beans...keep it all IN the pot and make a deeply flavorful Chickpea Vegetable Soup

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how often do we see carrots added to eggs...almost never. LOVE the inclusion heron in a frittata with sweet leeks...

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[FEATURE] "ethoxyquin." (look it up, actually, you probably shouldn't.) scares the begeezus out of us, so we made our own taco seasoning....

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[FEATURE] this week, we're Eating Green...first with a shaved Brussel Sprouts salad...

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[FEATURE] a perfect pasta for Spring with Peas and Asparagus, and the long-awaited WINNER of the Silver Spoon Pasta Cookbook!

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[FEATURE] yes it's spring, but we've always been the cling-y type... holding onto last season with...

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[FEATURE] we probably should have called this a salad... since eating salsa right out of the serving bowl with a spoon isn't exactly proper...

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[FEATURE] it's a version of "Beans n Greens," but we're eating it as...orange. Orange Swiss Chard with Beans and Parmesan {recipe}

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we're having an obsessive moment with Beans and Greens... this recipe is from Whole Foods Market for a spicy saute of mixed sturdy greens and white cannellini beans...

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[FEATURE] we call this...Orange Chu-lius...

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[FEATURE and GIVEAWAY] these are the BEST lentils we've ever eaten (and that may or may not be because we cooked them)...from the 660 Curries cookbook, which we are GIVING AWAY!

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[FEATURE] we're clinging to the warm, comfy foods winter... Warm Kabocha Squash with Bacon, Manchego and Pecans (as inspired by Sunday Suppers at Lucques)

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[FEATURE] the fountain of youth is a "brunch bowl"... roasted sweet potatoes and kale with poached eggs

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one of the best ways to enjoy the egg: frittata. this recipe for a basic frittata with onions and thyme

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LOVE the super bright green of this frittata from shredded zucchini...

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on a quest for a recipe for OLIVE OIL GELATO...this is one of them we found that is contributing to our own recipe...

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[FEATURE] oh how a schoolgirl crush can make you *sigh* ... and cook up polenta with truffled mushrooms

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who says basil pesto has to be made with pine nuts? this pesto made with superpower food, walnuts... rice noodles with walnut basil pesto recipe

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for health, try rice noodles instead of regular pasta... stir fried noodles with red peppers and tofu

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love that this risotto is made with not just barley, but PURPLE barley!

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Thai style shrimp fried rice using gorgeous ruby red rice...

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it's a chunky tomato sauce, but without the meat...carrots!

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[FEATURE] the final word on how to get super creamy hummus and our favorite, Roasted Red Pepper Hummus {recipe}

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[FEATURE] our amazingly easy and delicious version of the most versatile sauce in the kitchen... Sunday Sauce that lasts ... until next Sunday when you make it again {recipe}

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[FEATURE] Bibimbap (Korean mixed rice and vegetables) made with RED RICE for Eating Rainbow...

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[FEATURE] life is a bowl of... freeze dried anthocyanins!

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[FEATURE] Eating Rainbow heads into...the color orange! with a bright, gorgeous, UNBELIEVABLY delicious CARROT MASCARPONE pasta {recipe}