Swap out the rosemary for another woody herb like sage or thyme for a different twist.
To keep prep to a minimum, we use precooked brown rice.
Roast any extra cabbage you may have separately, or store it and save it for another use.
Photo:Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower
Feel free to swap out the rice for another whole grain.
If you have leftover cabbage, roast it separately or store it and save it for another use.
The best substitute for Marsala is Madeira, another kind of fortified wine with a similar flavor profile.
Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Phoebe Hauser
If youre looking for a nonalcoholic substitute, balsamic vinegar can stand in for the Marsala wine.
Butter adds body and a silky texture.
Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well here too.
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Theres no need to strain the broth to remove the spices.
The steaks are cooked just enough to develop a sweet roasted flavor that pairs beautifully with the toppings.
While we love this veggie-packed version, you might top your cauliflower-steak pizza with just about anything.
Photographer: Hannah Hufham, Food Stylist: Amanda Stanfield, Prop Stylist: Tucker Vines
The chili crisp adds texture and spice that ties everything together.
Be sure to dry the chickpeas well or they wont crisp up in the oven.
Wet chickpeas will also create steam that may prevent the cauliflower from getting nicely browned.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Bibb lettuce works well with these pitas, but a handful of arugula leaves would be just as nice.
Feel free to replace the sun-dried tomato pesto with basil pesto, offering a fresh twist on the dish.
Frozen artichoke hearts have less sodium than canned, but canned can be used in their place.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Just be sure to give them a good rinse before adding them to the slow cooker.
Microwaveable precooked rice or leftover brown rice works well here.
Just be sure to break up any clumps of rice that are stuck together so it cooks evenly.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Eggs and lemon are tempered into the broth to add richness and creaminess.
confirm the barley is completely submerged in the liquid so it cooks evenly.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Peyton Beckworth, Food Video Fellow
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
