Dry rubs make it so easy to add flavor. And they're very easy to make. Keep some on hand, as their versatility makes them ideal for experimenting on anything from meats and vegetables, to seafood and poultry.
Just in time for St. Patrick's Day: a nutrient-packed spinach smoothie that hits the sweet spot, thanks to fresh pear and coconut water. With a bright note of mint and some creamy avocado, it's a refreshing way to start the morning.
The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner. Beets are the key ingredient, and we added pastrami to give smoke and savor to the sweet root vegetables.