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By CJ | The Food We Eat, Recipes, and more

Roasted beetroot and lentil salad recipe

Show off your home-grown beetroot in this colourful, sweet and citrussy salad

OK, I'll admit it, this recipe is pretty much directly lifted from a delicious lunch I had sitting in the sun at my favourite London plant-lovers' haunt, the Chelsea Physic Garden. So sticky-sweet and satisfying, you won't …


Easy Sweet Potato and Pepper Hash with Eggs

Easy Sweet Potato and Pepper Hash with Eggs. [Photographs: J. Kenji Lopez-Alt]

An easy sweet potato and bell pepper hash served with eggs cooked directly in the same skillet.

About This Recipe


Serves 4

Active time:

30 minutes

Total time:

30 minutes

Special equipment:

Cast iron or non-stick skillet

This …


Crispy Kale, Brussels Sprouts, and Potato Hash

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

About This …


Ginger Peanut Stir-fry

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Vegan Recipes

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Peach and Roasted Vegetable Salad

Preheat oven to 400 degrees F.

Peel and cut beets into 1-inch pieces. Chop carrots into similarly sized pieces and place in a large bowl. Drizzle with …


Sesame Crusted Tofu

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Easy1 hourGluten-Free

Man, I am getting mushier and gushier by the minute in my “old age”.

(You know, my thirties.)

I mean it. I feel like I can hardly …


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Guest Post from “The First Mess”

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Avocado Hummus

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Poppy Seed

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I know …


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I’m considering making Monday …