Apologies for this generically Asian named recipe. What I really wanted to call this was bun cha, but I know there are some Vietnamese cuisine purists who willmore →
I can't get enough of stone fruits right now. It's as if I've discovered them for the first time. Peaches and nectarines, soft or crunchy, I've been eating themmore →
2017, I'm ready for ya! After spending the last two weeks plagued with various illnesses, I'm finally ready for a fresh start to the year. I spent the weekendmore →
This salad is all about this stellar creamy dressing made of tahini and toasted pumpkin seeds. It has no dairy, but is packed with so much flavor. I've beenmore →
I don't know why we're not all adding rice to our salads. It may sound weird to you, but if you've ever added croutons or quinoa or cous cous to your salad--more →
The star fruit in a classic panzanella is the tomato. The juices of the tomato soak into dried toasted bread turning the bread into a sponge of deliciousmore →
I'm sorry, I've totally misled you. I claimed to have the perfect albeit time-consuming technique for incredibly smooth hummus. But, this past weekend I camemore →
I'm a big salad person and the nicoise salad is one of my favorites. It has green beans, potatoes, tomatoes, eggs and tuna. This time, instead of justmore →
When planning my Thanksgiving menu, I like to balance out the insane over-the-top decadence (read, pounds of butter) with a little gut-friendly and refreshingmore →
Roasted chickpeas are one of my favorite snacks. I drain them and coat them in oil and spices and roast them in the oven until they're crunchy and dry on themore →
The whole savory/salty and sweet fruit thing was never my thing. I was one of those people who hated when people put salt on apples to prevent browning or whenmore →
Good food, good mood. San Francisco's newly opened Seed + Salt is built on, but not defined by, a plant based concept. Two years prior to opening, founder Momore →
I love putting grains in my salad. It turns a light side dish into a hearty main course. For Thanksgiving, I've put together this salad highlighting one of mymore →
I hyperbolize a lot. Especially when it comes to food. I can't help it, I just get so excited about sharing and talking about food. So when I tell my friendsmore →
Summers for me are all about grilling. The grill brings out the beauty in simple ordinary vegetables like fava beans. I don't really consider this a recipe butmore →
I'm a little cauliflower obsessed (sorry kale, I've moved on for a bit). Cauliflower is a really lovely canvas for all kinds of big flavors. This is a versionmore →
I am soba obsessed. This toothsome buckwheat noodle is versatile, delicious and healthy. I normally get my soba fix at a local restaurant in LA that makes themmore →
Welcome to November. Or at HonestlyYUM, we like to think of November as the month of Thanksgiving. From here on out, every day in November will be dedicated tomore →
Whole grains, like farro, are a wonderful addition to flavor packed salads like fattoush. Fattoush is a classic Lebanese salad combining fried or toasted pitamore →
My day to day meals are usually simple, like a really good salad. I never buy pre-made salad dressings because homemade is always easier and better. I hadmore →
