Submissions: Crowdsourced Cookbook, Spring Edition

Check out the GOOD community's favorite spring recipes, just in time for picnic season.

Just in time for all the weekend's picnics, here are our community's favorite spring recipes, submitted as part of our seasonal crowdsourced cookbook project.

Vote for your favorite in the poll below. Voting closes on Thursday, and we'll announce the reader's choice late next week. The winner will receive a free subscription to GOOD Magazine and a GOOD T-Shirt.

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The GOOD Lunch: Sarah Stanley's Mom's Veggie Chili

Every Tuesday and Thursday in 2011, the GOOD team has pledged to take turns to cook and share a big bowl of soup or salad.

Today's soup was prepared by GOOD Team Chef Amanda Ehrman. The recipe was inspired by Sarah Stanley’s Veggie Chili recipe from GOOD’s Fall Crowd-Sourced Cookbook.

Sarah Stanley's Mom's Veggie Chili

The Ingredients:

2 yellow squash, chopped
2 medium peppers (I used red, but any color is fine)
1 cup chopped onion
4-6 chopped carrots
1 cup chopped celery (about 4 stalks)
4 garlic cloves, minced
4 tbs olive oil
30 oz diced tomatoes
15 oz zesty diced tomatoes
2 vegetable bouillon cubes
1-2 tsps ground cumin
30 oz garbanzo beans (2 cans)
30 oz chili beans
salt and pepper to taste
2 cups brown rice (separate, optional)

The Method:
• Heat minced garlic in the oil until it starts to sizzle (but not burn)
• Add in squash, pepper, onion, carrots, and celery and saute until soft
• Add in all diced and zesty diced tomatoes and stir
• Stir in cumin and a bit of salt and pepper and bring everything to a boil
• Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
• Add garbanzo and chili beans and continue to heat

The Breakdown:
How did our soup rate in terms of taste, cost, and prep time?

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Crowdsourced Cookbook, Comfort Food Edition: Winners Announced

Our readers have spoken about which comfort food is most essential for winter. And unsurprisingly, they've said "more beer, please."

Our readers have spoken. And (perhaps rather unsurprisingly) they've chosen the dish with beer in the title. Congratulations to GOOD Community member Sara Keller, whose Beef and Beer Stew was the Reader's Choice of all the submissions to our latest food project, the Crowdsourced Cookbook, Comfort Food Edition.

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Project: Crowdsourced Cookbook, Fall Edition

How do you celebrate the beauty of autumn through food? Send us your best recipe to create the Fall Edition of the GOOD Cookbook

Autumn has a lot going for it: the foliage, the weather, Halloween, the World Series, and, of course, the food. As we gear up for Thanksgiving and the December holidays, food becomes a national fixation, with cooks around the country scouring their kitchens for their favorite recipes and stocking up on goods they're likely to buy only once a year (when else do you eat cranberry sauce?).

GOOD wants to know which recipe you're most excited to make this fall. Do you stick to the basics, like pumpkin pie and Brussels sprouts, or do you blaze new trails by throwing together whatever looks best from the farmers' market? Do you take advantage of the fresh produce to go the vegan route or does the chilly weather make you want to wrap everything in bacon? How does your family or culture celebrate autumn through food? We want to hear it all.

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