Mary Margaret Chappell
All Contributions from Mary Margaret Chappell (199)
See articleWhy You Should Be Adding Apple Cider Vinegar to (Almost) Everything
What’s not to love about apple cider vinegar? The inexpensive, all-natural, fermented liquid is the unsung hero of so many recipes—even baked…
See articleChinese Hot and Sour Soup with Tofu
Once you’ve tried this brothy version of the Chinese restaurant favorite, you’ll want to make it all the time. Dried wood ear…
See articleShroomami Dust—the Salt-Free Seasoning You Can Make at Home
A seasoning that’s salt-free, all natural, and pure umami? Yes, please! It all starts with shiitake mushroom powder, which you can make…
See articleVegan Chicken and Rice Soup
In this vegan take on a comfort food classic, fresh fennel and dill provide an incredible and distinctive “chicken soup” aroma without…
See articleSmoky Vegan Split Pea Soup
Smoked paprika gives this filling, vegan split pea soup its rich, zesty flavor while onions and carrots add extra sweetness. To make…
See articlePlantains, Explained: Everything You Need to Know to Start Cooking with the Latin American Favorite
Got a recipe that calls for plantains? An urge to recreate a plantain dish you tasted in a Caribbean or Latin American…
See articleShiitake Mushroom and Leek Soup
This scrumptious potato, leek, and mushroom soup is a plant-based riff on Cock-a-leekie soup, a Scottish chicken-and-leek soup usually made with barley….
See articleBone Health and More: 7 Reasons Prunes Deserve a Dedicated Place in Your Pantry
Did you know those prunes you find in the dried-fruit section of the supermarket have a gourmet pedigree? It’s true: Though prunes…
See articleFresh Figs: From Pizza to Jam, Here’s How to Use Them
Fragrant fresh figs are a perfect late-summer treat. The juicy jewel-tone fruits go with just about everything—even pizza. Here are five simple,…
See articleCouscous, Explained: Everything You Need to Know About Cooking with the Grain-like Staple
What looks like a grain, cooks like rice, and is actually a type of pasta? Couscous! Tender and creamy with a pleasing…
See articleTomatillos: The Mexican Produce Item That Should Be in Everyone’s Kitchen
Love the flavors of Mexican and Southwestern food? Time to add tomatillos to your weekly grocery list. The small, husked globes are…
See articleRediscover Barley, an Ultra-Versatile Ancient Grain
Barley is an ancient grain that’s overdue for a modern-day rebrand. After all, the tender kernels are just as tasty and versatile…
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