Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
Nothing showcases the culinary power of eggs quite like a soufflé. Serve this spinach souffle with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
Pick a few extra plums for this ultra-simple dessert. It's got both grown-up aesthetic appeal and a healthful hit of whole grain.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you're feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
This strata is like a savory bread pudding; custardy on the inside and crisp on the outside. It’s a nod to the version my Aunt Judy makes . . . serious incentive to wake up.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
Inspired by the Spanish dish of the same name, our migas combine day-old bread, leftover greens, eggs and sausage for a hearty one-pan dinner—or breakfast (but not to be confused with the Tex-Mex version using leftover tortillas or tortilla chips).
This steel cut oatmeal recipe is a great make-ahead option for a healthy breakfast or a savory side dish.
Want to make bread at home? It's easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.
This meal is our family's traditional Christmas Day breakfast. Christopher mans the comal after the Santa festivities, while we all fill our coffee mugs and wait for our plates.
Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.
This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
Sometimes, to be true to yourself, you have to mix things up a bit. Which is just what we did to this party staple to make it more nourishing (and, dare I say, tastier) all around.
I fell in love with these giant beans–often served as part of a mezhedes spread–in Athens. They're meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.
This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.
This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you're feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
Peas definitely fall into the “can't get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis.
I find that finger food naturally slows down a meal and focuses attention. When you've got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it's hard not to have the meal take on a different tenor.
This tasty shrimp stir-fry is as versatile as it is simple to make. Serve it as an appetizer, over wok-tossed rice noodles or in an Asian-inspired noodle salad.
These little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
I waffled about whether to name this ‘hummus' or ‘chickpea dip', but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you've ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
Mushrooms and Parmigiano-Reggiano are the kings of umami, amplifying one another’s flavor exponentially. Spinach and prosciutto add even more to the mix to make this hors d'oeuvre simply irresistible.
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you're making a smart, sustainable choice.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
This dish is a great one to make when you're stalled between fruit seasons. Frozen organic fruit is preserved at its peak and is a great time-saver when you want a quick dessert.
These are just about my favorite cookie in the world. They’re feather light, seemingly suspended together with dark chocolate chips, with a satisfying crisp-chewiness.
One of my mom's springtime standards is strawberry-rhubarb pie. Here's my take in a rustic crostata. In any form, rhubarb's tart taste is a perfect foil to sweet strawberries.
This dessert has a pudding-like consistency and decadently rich flavor . . . for about 30 calories more than a serving of low-fat Oreos.
Use organic milk, eggs and a vanilla bean to make a luscious pudding.
A touch of whole wheat pastry flour boosts the nutrition in these classic oatmeal chocolate chip cookies.
These easy cookies are a tasty way to showcase Fair Trade-certified chocolate. Make the dough in advance and bake the cookies when you're ready.
These mini tarts taste like an oatmeal cookie topped with figs, honey and yogurt . . . only with a more grown-up look. They're the ultimate healthy dessert for summer.
Pistachios and coarse sea salt come together in this salty-sweet brittle that’s delicious on its own or crumbled over ice cream or our Chai-Spiced Amaranth Pudding.
One of my favorite desserts to make during the holidays is Chocolate Truffles. They’re super easy and freeze beautifully which means you can make them well-ahead. This version features three flavors perfect for the Thanksgiving table—orange, bourbon and pecan—and packs a lot of pleasure in just a few bites. ~ by Jacqueline Church
11 show-stopping cookies and treats that are perfect for a holiday cookie exchange or gifts.
Traditional carrot cake gets a healthy makeover with our delicious carrot cake cupcakes, crowned with honey cream cheese frosting.
The proof is in this pudding: moderation can mean indulgence too.
This easy lemon curd recipe can be made with just three basic kitchen tools.
Pick a few extra plums for this ultra-simple dessert. It's got both grown-up aesthetic appeal and a healthful hit of whole grain.
This recipe is inspired by Mexican chocolate, which is sweet, cinnamony, and nutty. The chile powder adds a touch of smoky heat, but you can omit it if you like.
Use our lightened, all-purpose pastry dough for sweet and savory pies!
Our chocolate biscotti recipe is infused of orange flavor from freshly grated zest. Made with cocoa, chopped chocolate and pistachios, it's an ideal cookie.
Peanut butter, chocolate, popcorn and a sprinkle of crunchy sea salt … simply irresistible!
Don't tell anyone these fudgy little brownies–simple as all get out and baked in a mini muffin tin–are made out of black beans. Wow them with the taste first, then surprise them with the secret ingredient.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
This homemade mayonnaise recipe is rich and tangy in a way that mayo from a jar can't duplicate.
A traditional Indian condiment gets a spring makeover with fennel and mint.
These pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
This easy vegetarian ragu is also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese.
Easy Homemade Plum Sauce I'd never thought of making plum sauce with dried plums (duh).
Homemade chicken stock recipe is easy to make and has a mellow quality that makes it particularly versatile in soups and sauces.
I first encountered this sauce at a remote resort in the Copper Canyon. It's simple, but deceptively flavorful. Use it as a rustic salsa or as a sauce spooned over grilled chicken.
The sugar and acid mellow out the intensity of the pepper for a salsa that’s tart and sweet with a hum of heat.
File this recipe under delicious aromatherapy, because your house will smell amazing as the onions roast. These flavorful onions are amazing atop pizza, chopped and added to cooked whole grains, and in our Rustic Roasted Onion & Spinach Tart. Be sure to use more mature spring onions with big bulbs at the end.
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
This is a good choice for an all-purpose curry paste recipe to add zip to Asian dishes. The delightfully complex flavor is superior to jarred curry paste.
This simple, springy pesto recipe is a versatile friend in the kitchen. Use to flavor whole grains, dollop on fish or chicken, or dress a bowl of pasta.
Tuck leftover Thanksgiving turkey into this simple, zesty casserole.
Chicken Thighs Braised with Lemons, Olives and Chickpeas This recipe shouts (whispers?) comfort. It may
Lentils are a staple food in Eritrea, and every time I prepare them I recall my years there. Adding cubed roasted pumpkin lends this soup vibrant color and transforms it into an ideal Thanksgiving starter.
This appetizer recipe is adapted from Jill Hough's 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love. Super simple, and surprisingly tasty, little finger food!
Glazed Acorn Squash Moons I’ll just warn you up front. You are definitely going to
Braising renders tough cuts like these beef short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense). The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.
Served warm, these fennel wedges are make a fine side dish with roast chicken or pork. Served cool, they're a terrific finger-food appetizer.
Perked up with garlicky Swiss chard and Italian sausage, this hearty, fast and easy white bean soup recipe is ready in less than 30 minutes.
Use buffalo stew meat and dark ale to make this luscious and hearty Belgian-style braise.
Farro is an ancient strain of emmer wheat that, when cooked in this manner, has a texture similar to risotto. You can find it in many specialty shops and also online at ChefShop.com.
Oven-Steamed Beets with Cumin and Coriander I love the convenience of pre-ground spices, but for
The miso in this recipe creates a glaze that renders humble turnips intensely delicious.
This ragout is a nourishing one-dish meal you can pull together on the busiest nights. Use any kind of beans, root vegetables and greens you have on hand.
Roasted seasonal root veggies are one of the great pleasures of fall and winter. This super-simple recipe will turn veggie haters into vegetable lovers!
Kung Pao Cauliflower The spicy Sichuanese flavors of a kung pao stir-fry are normally associated
Our elegant, make-ahead riff on traditional pie bakes pumpkin in a tart pan and tops it with a dollop of maple whipped cream and a sprinkling of toasted nuts.
A simple technique allowing the duck legs to cook in their own juices yields a succulent duck confit that's lower in fat that traditional versions.
This is a great gravy to use when you're grilling a bird and don't have a pan to collect the juices. A quick turkey stock made from the neck and giblets (removed before the turkey roasts) is enhanced by a nutty roux and brightened by a splash of apple cider. As Nickie says, “it's the perfect autumnal gravy.”
Take that name to mean anything you please … whether you make this soup out of chicken stock, turkey stock or vegetable stock, you can bet it'll be scrumptious. What elevates this above a standard chicken (turkey … veggie) noodle soup are the copious amounts of carrots and celery, the beefy lentils, and the fun little topping of sauteed root veggies and sausage. PS – you can make this vegetarian and still have a super hearty soup.
These Brussels sprouts will go down in my history book as the sprouts that flipped my daughter from a sprouts hater to a sprouts lover.
Delicata is similar to acorn squash, in that its peel is tender enough to eat after roasting.
Mom's stuffing, made with packaged stuffing mix, gets a tasty, healthy update with whole wheat panko and fresh herbs.
Chock-full of seasonal vegetables, this healthy beef and barley stew recipe nourishes body and soul an a chilly evening.
This gluten free, vegetarian meatloaf is so moist, flavorful and meaty it’s easy to forget there’s no meat!
In this one-pot recipe, the chicken is seared and braised in one pot, and then the braising liquid is reduced to a silky gravy.
Orange and Dried Plum Bars I consider myself a lucky girl for many reasons, one
Celery root (celeriac) is a knobby root vegetable with mild celery flavor that pairs nicely with apple and potato in this riff on classic mashed potatoes.
With some ready-to-go ingredients on hand, our pozole, a hearty stew often served at Christmastime in Mexico and the Southwest, comes together for a speedy dinner.
This super-flavorful recipe is a delicious way to use that valu-pak of chicken thighs that's in your freezer. Serve over whole wheat couscous or bulgur.
If you're cooking for a couple or a small crowd on Thanksgiving–or any time of the year, really–this turkey breast is a serious winner.
Grandma Friese was famous in our family for writing out recipes that began with things like “Take a bottle of cream…” without any indication, for those of us who grew up in the post-milkman era, what the size of a “bottle” might be. And that’s the way this recipe was originally handed down to me. She used to make these cranberries way ahead of time and let them ferment; they have quite a kick.
Hearty, long-simmered braised short ribs and mushrooms combine in a luscious, tender ragu to warm up a chilly evening.
Chard + orange + almonds is one very happy ménage à trois on a plate.
This super-simple side dish is terrific on its own or as a base for other creations, from soup to tacos and quesadillas to pasta and pizza.
A Better Apple Brown Betty I'm a big fan of any kind of dessert that
To celebrate Nourish Network's first birthday, we have a special, spicy, moist pumpkin Bundt cake from baking expert Linda West Eckhardt!
Parsnips have an earthy sweetness to them, making them an interesting alternative to same-old, same-old potato fries. These, with sliced garlic and Parmesan, are downright addictive.
Caramelized Coconut-Lime Cabbage This has become one of our favorite go-to’s during the winter months.
Cooked amaranth has a gelatinous quality that lends itself to pudding. If you have a chai spice blend on hand, substitute 1 teaspoon for the cardamom, cinnamon, ginger, and cloves.
Kick off your Thanksgiving feast–and set a relaxed pace–with a bowl of rich, creamy mushroom soup.
The start of hunting season inspires an easy duck breast recipe with a memorable sauce.
Our Winter Shakshuka gives the popular Israeli dish a cool-weather spin with a thick sauce made from roasted butternut squash.
This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.
Start your day right with this hearty, creamy millet topped with zingy blueberry compote and a sprinkling of almonds.
I've been wanting to do a kale salad for a long time, and this is the one I wanted to make. Rubbing breaks down the cells and softens the kale, yet leaves all of its meaty taste.
Fruit “butter” is a delicious way to use up an abundance of fresh pears.
A few well-selected convenience products help this homemade baked pasta classic come together in a flash! Whole wheat pasta and a sprinkling of wheat germ boost its nutritional cred.
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This vegan, gluten-free soup is hearty enough to make a meal with nothing more than a hunk of good bread.
Use a mixture of different kales, if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them.
There's a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin' for a rib-sticking bowl of chili. It's also a great way to use up the last of your tomatoes and peppers, or to begin to use your new “puttin' ups” (as Kurt's grandma used to call them).
Chef Louis Maldonado of Spoonbar here in Healdsburg, and most recently of Top Chef fame, turned me on to rice porridge. I conjured this one up recently and gave it a creamy spin with the addition of coconut milk.
Pork and Fennel Ragu This quick ragu exemplifies my “double up-halvsies” trick. It’s got loads
Lentil soup is easy to improvise on a chilly night. Even better, it's hearty enough to serve as a main dish.
Vegetarian Black Bean Chili with Squash Tempeh is a firm, chewy cake made from fermented
This vegetarian stew is one I crave all winter long; hearty and socked through with flavor. Serve it over rice with a dollop of plain yogurt.
Whole wheat fusilli pasta, Brussels sprouts and a creamy pan sauce add up to a satisfying supper that's on the table in less than 20 minutes.
This colorful fall salad pairs two fall treasures: the persimmon and the pomegranate.
This breakfast is downright decadent; like a pumpkin pie in a bowl. Don't let its sumptuousness rob you of pleasure though, this dish is super-healthy too. It's loaded with fiber from the pumpkin and whole grain goodness from the oats.
There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.
This crumble-topped apple pie with a spicy cooked filling reminiscent of caramel apples is the stuff of happy autumn memories!
There are so many things I love about this pasta. For one, it’s packed with loads of my favorite vegetables. For another, its incredible flavor is the perfect illustration of just how delicious healthy can be. But it also, to me, captures the essence of the change of season: summer’s bounty exuding a homey scent as it roasts in the oven, a portent of the many braises to come. What can I say? This dish truly nourishes me body and soul.
A handful of flavor-packed ingredients yields a simple yet stellar winter side dish that's perfect with roast beef, pork or fish.
Hearty duck confit and earthy French lentils elevate this fresh, simple frisee salad to a satisfying entree.
If you've got a leftover ham bone in the fridge (or if you can talk your butcher out of one), this is the soup you want to make. And, trust me, take the extra hour to make the Awesome Veggie Broth from scratch … it's worth it.
A handful of well-chosen ingredients yields a winter salad that's light and bright yet earthy.
Whip up a batch of this caramel popcorn as a special Halloween treat for your favorite little goblins.
This riff on classic grilled cheese sandwiches takes a cue from the legendary Cubano sandwich, adding roast pork, mustard and pickles to the mix.
This not-too-sweet quick bread has a hearty character yet a tender crumb, so it's perfect for breakfast or a late-afternoon snack.
Rainbow chard's Crayola-colorful leaves and stems make a speedy, tasty side dish.
Traditional corn bread made in a cast-iron skillet gets an update with fresh corn, sun-dried tomatoes and sage.
This nourishing butternut squash soup is easy to make and freeze for quick meals to warm up chilly nights all winter long.
This crunchy and colorful granola is simple to prepare and makes a great start to the day. Hmm, we like it at the end of the day, too, sprinkled over yogurt or ice cream!
Saffron and green cardamom–“diva” spices–lend complexity to Monica Bhide's recipe for coconut macaroons.
A turkey breast half is a great option for smaller Thanksgiving gatherings — or if you need a little extra meat to feed a larger crew.
You can bake these little bread pudding muffins a few days ahead; cool and refrigerate. Reheat them in a low oven while the turkey rests. You also can cook this in a 2-quart baking dish instead of a muffin pan, if you prefer.
Our technique calls for slicing these hearty greens very thinly so they cook quickly for an any-night side dish.
This is an incredibly versatile side dish that shows just how delicious healthy can be. Serve it with a holiday turkey or a simple roast chicken. Or top it with a mushroom sauté for a meatless feast.
Panini are an upscale Italian-style grilled cheese sandwich, and this version is dressed up with pear and prosciutto for a tasty cool-weather treat.
Inspired by spice expert Monica Bhide, we give traditional gingersnaps a fresh update with the addition of sweet, pungent green cardamom.
Peanuts and sweet potatoes make a great pair in this warm, golden sweet potato soup. Although the flavors are complex, this soup is easy for a healthy midweek dinner.
Improvise a seasonal pesto as an easy and delicious way to use up those extra herbs you have on hand.
If you have leftover mashed potatoes on hand, these easy potato cakes come together in no time for a quick appetizer or vegetarian main dish.
Warm up a chilly night with our Spanish-influenced pea soup, which you can make in a hurry in a pressure cooker, or take your time in a Dutch oven.
Butternut squash and whole-grain risotto are hearty match made in heaven. Soaking the farro slashes the cooking time for a speedy healthy dinner.
A crispy, succulent take on a classic pommes Anna–only with root vegetables instead of potatoes … think of it as a naked gratin.
Super succulent meat tinged with the heady flavor of five-spice.
Whole grain bulgur stands in for traditional couscous in this hearty, fragrant Moroccan-style lamb braise.
Inspired by the Spanish dish of the same name, our migas combine day-old bread, leftover greens, eggs and sausage for a hearty one-pan dinner—or breakfast (but not to be confused with the Tex-Mex version using leftover tortillas or tortilla chips).
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
A while ago I was profiling a group of moms who met through a CSA and was intrigued by their stories of how the CSA experience had shaped the way their kids eat. One veggie the kids unanimously preferred (demanded) fresh from the far rather than from a grocery store bag was carrots. This recipe gilds the lily even further, by adding honey and ginger to the mix.
Korean food is hot stuff these days, and kimchi is always on the table. Our basic homemade kimchi is easy to make and versatile to use.
I'm always on the lookout for a good whole grain dish. This whole wheat couscous is a winner on several fronts. It's tart and tangy, savory and sweet. It's super simple, and it plays as well as a side dish as it does a salad.
If you have leftover rice, veggies and shrimp or meat, you've got the fixings for a quick and delicious healthy fried rice recipe.
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
Chard + orange + almonds is one very happy ménage à trois on a plate.
Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the dish.
This entrée salad — with healthy quinoa and crispy snow peas and cabbage — makes a generous amount, and that’s okay, because leftovers hold up nicely for lunch another day.
I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
These little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.
By the luscious, creamy texture and complex flavor of this zucchini frittata, you’d never guess it was barely more than squash, onion and eggs. Choose the freshest eggs you can find for this since they play such a prominent role.
Pasta Bolognese is, by definition, a meaty dish—hence, the quotation marks in this recipe’s name. In this case, mushrooms are treated to a traditional technique, for a plant-forward version of “Bolognese” with plenty of umami heft, but also light and bright enough for spring.
This no-crust quiche is a quickie you can bust out at the last minute on those nights when you don't have time for much more. It really focuses on the vegetables with just enough custard to hold it all together (very “nourishing!”). Leftovers are a treat reheated for breakfast or lunch another day.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
This cabbage dish is essentially a vegetarian mu shu turned sauté. I love it simply served with brown jasmine rice, but you could also pair it with Chinese pancakes or thin flour tortillas.
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
This mushroom stock has stunning rich flavor for stellar soups and fantastic risotto.
This steel cut oatmeal recipe is a great make-ahead option for a healthy breakfast or a savory side dish.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
I fell in love with these giant beans–often served as part of a mezhedes spread–in Athens. They're meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
Brussels sprouts get an Asian spin with sweet chile sauce for a scene-stealing side dish.
This easy vegetarian ragu is also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese.
When people hear “plant-based,” they often assume it means vegetarian. It certainly can — and does for many. But plant-based can also mean focusing meals around vegetables, whole grains, and legumes, with meat, fish or poultry playing a secondary role. Here's what that shift looks like and how to make it.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
Topped with feta, braised kale take center stage in this easy tartines for a hearty, fast and healthy meal.
Nothing showcases the culinary power of eggs quite like a soufflé. Serve this spinach souffle with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it's made with fresh green beans, it's sooooo much better.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
These simple, healthy snow peas have all the hallmarks of a stellar side dish—just a handful of ingredients, an easy technique and addictive flavor. It's the perfect example of how using a little bit of an “indulgence fat” — in this case butter — the right way can add multitude of flavor in a healthy way.
Use any combo of wild spring mushrooms you find for this simple saute—porcini, shiitake, oyster, morel, hedgehog, etc. Or add creminis (brown mushrooms) to the mix.
This simple side dish adds Asian flair to any meal. These sugar snaps are delicious hot out of the pan or at room temperature for lunch the next day. Mirin is a sweet wine made from glutinous rice that’s a staple of Japanese cooking.
These pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
Want to make bread at home? It's easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.
I’ve been stocking my pantry and making some freezer meals that would get us through in case we need to sequester, and I thought I’d share. Here are 24 nourishing recipes to make for the lockdown.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that's perfect with any type of topping.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
Mineral- and fiber-rich brown rice is the basis for an rice pilaf recipe that makes a simple side dish. Add peas or edamame for a dish of color.
This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
This coleslaw is super simple, crazy versatile, and so good I could eat the whole bowl by itself. Serve it on our Spicy Fish Tacos, as a side with poultry or as a kick-ass sandwich condiment.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.
This simple, springy pesto recipe is a versatile friend in the kitchen. Use to flavor whole grains, dollop on fish or chicken, or dress a bowl of pasta.
I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.
Pasta Bolognese is, by definition, a meaty dish—hence, the quotation marks in this recipe’s name. In this case, mushrooms are treated to a traditional technique, for a plant-forward version of “Bolognese” with plenty of umami heft, but also light and bright enough for spring.
This recipe was inevitable. Last week, while I was reviewing the whole grain spaghettis for this post, I had a dozen fresh eggs from a friend’s hens sitting next to a few slices of really tasty bacon (crafted with care in Iowa) in the fridge . . . the ingredients for a major carbonara craving.
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.
I'm a big fan of cooking cauliflower until it's almost creamy … especially in pastas like this one. It becomes part of the sauce, adding heft and health to just a handful of fettuccine.
Using tortillas and leftover sauteed mushrooms, these tasty pizzas come together quickly. They make a lovely light dinner with a Simple Butter Lettuce Salad, and are a quick and easy appetizer that’s lovely with a rosé.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that's perfect with any type of topping.
This is the dish that has become tradition for Christopher and me upon returning from the road. For us, any season of the year really, this bowl says welcome home.
This is the dish that has become tradition for Christopher and me upon returning from the road. For us, any season of the year really, this bowl says welcome home.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
This pasta dish comes together in minutes with simple items from the pantry and fridge. It's a nourishing, super tasty answer to “what's for dinner?”
Right about now, I get to craving the aromatic bliss of basil. But it's tough to find in winter, and tends to be somewhat bland–and expensive–if you do. My seasonal secret? I use arugula, which is abundant right now both in my garden and on market shelves.
This pasta is springtime in a bowl–use the freshest asparagus you can find. You'll be amazed by how much richness and flavor just one egg yolk can bring to a dish.
This is based on a bar snack Alison spotted while, well, sitting at the counter at a local wine bar watching the bartender turn out quick pizza-like snacks with lavash (a type of Armenian flatbread), a variety of toppings and a toaster oven.
I love this dish. It's winter and spring and light and creamy all at the same time . . . the perfect pasta to feast on at the end of April.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
This easy and adaptable chicken stir-fry is a weeknight-friendly meal. No sugar snap peas? just use snow peas, green beans or broccoli.
This roast chicken recipe is is a comfort-food classic and probably the easiest you'll find anywhere. It's also one of the best.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
Miami memories lead to this Cuban-inspired riff of arroz con pollo … only made with whole grain millet in lieu of rice
This spicy, aromatic pumpkin curry recipe with chicken thighs makes for a comforting, healthy dinner. Serve over rice and pair with Gewurztraminer.
These cutlets are a simplified version of chicken Milanese, using a flavorful schmear of Dijon mustard instead of an egg and dredging the chicken in one coating of bread crumbs.
Alison and I got to talking about chicken the other day and were reminiscing how, when she was my editor at Cooking Light, readers couldn't get enough of stuffed chicken breasts. And then we remembered why. They're moist and tasty, quite elegant-looking, and cook faster than you'd think. Because they're “beefed up” by the stuffing, you can easily serve four with only two breast halves.
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
This sauce is more silk than velvet, which works beautifully with any type of mushroom, from cremini to morels.
Here’s a streamlined version of Amma’s Rice, a beautiful, golden-hued biryani recipe from Pat Tanumihardja’s heartfelt The Asian Grandmothers Cookbook (Sasquatch Books). Any type of chutney is a good condiment with this rice dish; I enjoy it with tamarind.
This healthy oven-fried chicken recipe yields results as brown and crispy as any traditional fried chicken, but it's easy enough to for a weeknight dinner.
This soup is a whole lot of flavor—and comfort—in a very short time, when you've got cooked chicken on hand. Shiitake mushrooms are great in this, but use any variety you like.
I find that finger food naturally slows down a meal and focuses attention. When you've got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it's hard not to have the meal take on a different tenor.
These are the fish tacos of my dreams: a combo of spicy seared fish and zippy slaw tucked into a corn tortilla and drizzled with creamy sauce.
Commercial fish sticks are loaded with fillers and preservatives. Try these easy homemade fish fingers with a zippy tartar sauce instead.
Sablefish, aka black cod or butterfish, is a fatty, mild-flavored fish with a luscious texture. Slathered with this ginger-soy glaze, it practically melts in your mouth.
This tasty shrimp stir-fry is as versatile as it is simple to make. Serve it as an appetizer, over wok-tossed rice noodles or in an Asian-inspired noodle salad.
A stunning, and spicy, preparation of a firm, flaky, tasty fish.
A little leftover fish provides inspiration for an elegant, easy salmon sandwich recipe with lemon-spiced mayonnaise.
Like a (healthier), deconstructed cross between oysters Rockefeller and clams casino. Although, honestly … better than both!
Need to get a tasty, healthy dinner on the table? This curried mussels recipe is ready in under 30 minutes. As bonus, it features a sustainable seafood.
I developed this recipe when I got home from Cordova, Alaska last year bearing a few pounds of Copper River wild salmon, thanks to Bill Webber. A simple salsa made with summer's stone fruits is the perfect accompaniment.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
Lemon-Fennel Salmon Shallow poaching is an awesome way to cook salmon, keeping it nice and
Lia made this classic blacked catfish back in her college days in New Orleans. Little did she know then, it was a smart, sustainable choice, too!
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you're making a smart, sustainable choice.
Barramundi's meaty yet flaky texture makes it a good pair for dishes with an Asian flair. Like this one, with caramelized shallots and chile and a savory splash of fish sauce.
Tilapia is an affordable, sustainable fish. Here, we use it in a healthy version of New Orleans-style po' boy sandwiches.
This udon soup is simple, satisfying and comes together in about 20 minutes from broth to bowl, using any kind of greens, meat, poultry or fish you have.
This unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
This entrée salad — with healthy quinoa and crispy snow peas and cabbage — makes a generous amount, and that’s okay, because leftovers hold up nicely for lunch another day.
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
This soup is a whole lot of flavor—and comfort—in a very short time, when you've got cooked chicken on hand. Shiitake mushrooms are great in this, but use any variety you like.
Lentils and chickpeas are a match made in heaven, and this bright, lemony salad recipe easily expands to feed a crowd (trust me on that one!).
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
Lemony Kale Salad This may sound like a strange one, but “massaged” kale becomes tender
This mushroom stock has stunning rich flavor for stellar soups and fantastic risotto.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
This coleslaw is super simple, crazy versatile, and so good I could eat the whole bowl by itself. Serve it on our Spicy Fish Tacos, as a side with poultry or as a kick-ass sandwich condiment.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.
Black bean soup from scratch in less than an hour. You've got to love a pressure cooker.
I can't tell you how much I love this simple side salad. Butter lettuce has a delicate, sweet crunch to it, and its crevices catch the nubbins in the vinaigrette perfectly. It's crazy simple, and it's the perfect accompaniment to Frittatas, Soft Scrambled Eggs, Simplest Roast Chicken, Crispy Curry Quinoa Cakes … you name it.
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and
Make this awesome veggie broth any time you've got a bunch of scraps in the fridge or cluttering up the counter. Amazingly easy, and so full of flavor.
Skirt steak is a great choice for a weeknight meat craving: it cooks up superfast and takes great to rubs. A few slices served with a plateful of veggies and whole grains brings something traditionally thought of as a nutritional no-no (steak) into a more nourishing category.
This dish is supremely delish with roasted root veggies. Choosing heritage pork will mean even more flavor. I love leftovers in a sandwich slathered with mustard and dotted with bread and butter pickles.
You’ll want a tender “fryer” or “young” rabbit for this recipe; fryers typically weigh less than 3 pounds. Ask the butcher to cut the rabbit into six serving pieces, which makes this a simple dish you can prepare on a weeknight.
Nothing is more impressive on a holiday table than a roast prime rib of beef. Ask your butcher to prepare a 12-pound prime rib roast, with the fat cap left on and bones left in.
These lamb chops remind me of my time on Corfu. After we'd close the restaurant late at night, we'd grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.
This dish is a fresh twist on the classic veal piccata. Although it has an air of elegance, this whole dish comes together in less than 15 minutes.
Talk about fast food. This quickie meal uses high quality store-bought ingredients, pantry spices, and fresh veggies to deliver an improved version of a fast-food staple. Nothing fancy here, but when your schedule is frenzied and you’re considering the drive-thru, consider this 20-minute DIY meal instead. Decrease the chipotle slightly if you’re serving less adventurous palates.
These easy grilled beef tacos come together in less than 30 minutes. You'll even have leftovers for sandwiches and salads later in the week.
These carnitas are based on a recipe by Michele Anna Jordan that I've been using for years. Because the pork is braised in its own juice, these carnitas are much lighter than the traditional version.
Make this great gathering dish with whatever you have in your fridge.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
Lemony Kale Salad This may sound like a strange one, but “massaged” kale becomes tender
Lemon-Fennel Salmon Shallow poaching is an awesome way to cook salmon, keeping it nice and
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Creamy Lemon Dressing I made this dressing one day when I was craving a lemony
This homemade Caesar dressing recipe, inspired by one from Ana Sortun of Oleana, is a staple in my house. I hope it will be in yours too.
This easy vegetarian ragu is also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
Need to get a tasty, healthy dinner on the table? This curried mussels recipe is ready in under 30 minutes. As bonus, it features a sustainable seafood.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
This no-crust quiche is a quickie you can bust out at the last minute on those nights when you don't have time for much more. It really focuses on the vegetables with just enough custard to hold it all together (very “nourishing!”). Leftovers are a treat reheated for breakfast or lunch another day.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
I can't tell you how much I love this simple side salad. Butter lettuce has a delicate, sweet crunch to it, and its crevices catch the nubbins in the vinaigrette perfectly. It's crazy simple, and it's the perfect accompaniment to Frittatas, Soft Scrambled Eggs, Simplest Roast Chicken, Crispy Curry Quinoa Cakes … you name it.
These little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.
This soup is a whole lot of flavor—and comfort—in a very short time, when you've got cooked chicken on hand. Shiitake mushrooms are great in this, but use any variety you like.
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you're making a smart, sustainable choice.
Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the dish.
I waffled about whether to name this ‘hummus' or ‘chickpea dip', but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you've ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
Lentils and chickpeas are a match made in heaven, and this bright, lemony salad recipe easily expands to feed a crowd (trust me on that one!).
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you're feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
This simple, springy pesto recipe is a versatile friend in the kitchen. Use to flavor whole grains, dollop on fish or chicken, or dress a bowl of pasta.
I developed this recipe when I got home from Cordova, Alaska last year bearing a few pounds of Copper River wild salmon, thanks to Bill Webber. A simple salsa made with summer's stone fruits is the perfect accompaniment.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
Chard + orange + almonds is one very happy ménage à trois on a plate.
These lamb chops remind me of my time on Corfu. After we'd close the restaurant late at night, we'd grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
This easy spring trout dish is made en papillote, a classic French technique that's a great technique for delicate fish and springtime ingredients.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
This simple side dish adds Asian flair to any meal. These sugar snaps are delicious hot out of the pan or at room temperature for lunch the next day. Mirin is a sweet wine made from glutinous rice that’s a staple of Japanese cooking.
Use any combo of wild spring mushrooms you find for this simple saute—porcini, shiitake, oyster, morel, hedgehog, etc. Or add creminis (brown mushrooms) to the mix.
A traditional Indian condiment gets a spring makeover with fennel and mint.
Korean food is hot stuff these days, and kimchi is always on the table. Our basic homemade kimchi is easy to make and versatile to use.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and
By the luscious, creamy texture and complex flavor of this zucchini frittata, you’d never guess it was barely more than squash, onion and eggs. Choose the freshest eggs you can find for this since they play such a prominent role.
These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
Don't tell anyone these fudgy little brownies–simple as all get out and baked in a mini muffin tin–are made out of black beans. Wow them with the taste first, then surprise them with the secret ingredient.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
This unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it's made with fresh green beans, it's sooooo much better.
Skirt steak is a great choice for a weeknight meat craving: it cooks up superfast and takes great to rubs. A few slices served with a plateful of veggies and whole grains brings something traditionally thought of as a nutritional no-no (steak) into a more nourishing category.
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
These easy grilled beef tacos come together in less than 30 minutes. You'll even have leftovers for sandwiches and salads later in the week.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
File this recipe under delicious aromatherapy, because your house will smell amazing as the onions roast. These flavorful onions are amazing atop pizza, chopped and added to cooked whole grains, and in our Rustic Roasted Onion & Spinach Tart. Be sure to use more mature spring onions with big bulbs at the end.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
These simple, healthy snow peas have all the hallmarks of a stellar side dish—just a handful of ingredients, an easy technique and addictive flavor. It's the perfect example of how using a little bit of an “indulgence fat” — in this case butter — the right way can add multitude of flavor in a healthy way.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Lentils and chickpeas are a match made in heaven, and this bright, lemony salad recipe easily expands to feed a crowd (trust me on that one!).
I waffled about whether to name this ‘hummus' or ‘chickpea dip', but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you've ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
A traditional Indian condiment gets a spring makeover with fennel and mint.
Use any combo of wild spring mushrooms you find for this simple saute—porcini, shiitake, oyster, morel, hedgehog, etc. Or add creminis (brown mushrooms) to the mix.
These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
This simple side dish adds Asian flair to any meal. These sugar snaps are delicious hot out of the pan or at room temperature for lunch the next day. Mirin is a sweet wine made from glutinous rice that’s a staple of Japanese cooking.
This cabbage dish is essentially a vegetarian mu shu turned sauté. I love it simply served with brown jasmine rice, but you could also pair it with Chinese pancakes or thin flour tortillas.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
Pasta Bolognese is, by definition, a meaty dish—hence, the quotation marks in this recipe’s name. In this case, mushrooms are treated to a traditional technique, for a plant-forward version of “Bolognese” with plenty of umami heft, but also light and bright enough for spring.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about…
Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the dish.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
By the luscious, creamy texture and complex flavor of this zucchini frittata, you’d never guess it was barely more than squash, onion and eggs. Choose the freshest eggs you can find for this since they play such a prominent role.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
This simple, springy pesto recipe is a versatile friend in the kitchen. Use to flavor whole grains, dollop on fish or chicken, or dress a bowl of pasta.
These simple, healthy snow peas have all the hallmarks of a stellar side dish—just a handful of ingredients, an easy technique and addictive flavor. It's the perfect example of how using a little bit of an “indulgence fat” — in this case butter — the right way can add multitude of flavor in a healthy way.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote…
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
This coleslaw is super simple, crazy versatile, and so good I could eat the whole bowl by itself. Serve it on our Spicy Fish Tacos, as a side with poultry or as a kick-ass sandwich condiment.
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
I'm a big fan of cooking cauliflower until it's almost creamy … especially in pastas like this one. It becomes part of the sauce, adding heft and health to just a handful of fettuccine.
This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.
This easy vegetarian ragu is also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you're feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
This no-crust quiche is a quickie you can bust out at the last minute on those nights when you don't have time for much more. It really focuses on the vegetables with just enough custard to hold it all together (very “nourishing!”). Leftovers are a treat reheated for breakfast or lunch another day.
Nothing showcases the culinary power of eggs quite like a soufflé. Serve this spinach souffle with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good…
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it's made with fresh green beans, it's sooooo much better.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
This is based on a bar snack Alison spotted while, well, sitting at the counter at a local wine bar watching the bartender turn out quick pizza-like snacks with lavash (a type of Armenian flatbread), a variety of toppings and a toaster oven.
This spicy, aromatic pumpkin curry recipe with chicken thighs makes for a comforting, healthy dinner. Serve over rice and pair with Gewurztraminer.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
These lamb chops remind me of my time on Corfu. After we'd close the restaurant late at night, we'd grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it's made with fresh green beans, it's sooooo much better.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
Chard + orange + almonds is one very happy ménage à trois on a plate.
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
Skirt steak is a great choice for a weeknight meat craving: it cooks up superfast and takes great to rubs. A few slices served with a plateful of veggies and whole grains brings something traditionally thought of as a nutritional no-no (steak) into a more nourishing category.
File this recipe under delicious aromatherapy, because your house will smell amazing as the onions roast. These flavorful onions are amazing atop pizza, chopped and added to cooked whole grains, and in our Rustic Roasted Onion & Spinach Tart. Be sure to use more mature spring onions with big bulbs at the end.
This simple side dish adds Asian flair to any meal. These sugar snaps are delicious hot out of the pan or at room temperature for lunch the next day. Mirin is a sweet wine made from glutinous rice that’s a staple of Japanese cooking.
Creamy Lemon Dressing I made this dressing one day when I was craving a lemony…
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote…
This easy spring trout dish is made en papillote, a classic French technique that's a great technique for delicate fish and springtime ingredients.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
I'm always on the lookout for a good whole grain dish. This whole wheat couscous is a winner on several fronts. It's tart and tangy, savory and sweet. It's super simple, and it plays as well as a side dish as it does a salad.
Don't tell anyone these fudgy little brownies–simple as all get out and baked in a mini muffin tin–are made out of black beans. Wow them with the taste first, then surprise them with the secret ingredient.
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
Korean food is hot stuff these days, and kimchi is always on the table. Our basic homemade kimchi is easy to make and versatile to use.
Mark Bitterman is passionate about salt. Here, he tells us how to use artisanal salts to mindfully enhance a meal.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
By the luscious, creamy texture and complex flavor of this zucchini frittata, you’d never guess it was barely more than squash, onion and eggs. Choose the freshest eggs you can find for this since they play such a prominent role.
These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
If you have leftover rice, veggies and shrimp or meat, you've got the fixings for a quick and delicious healthy fried rice recipe.
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
This cabbage dish is essentially a vegetarian mu shu turned sauté. I love it simply served with brown jasmine rice, but you could also pair it with Chinese pancakes or thin flour tortillas.
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and…
These easy grilled beef tacos come together in less than 30 minutes. You'll even have leftovers for sandwiches and salads later in the week.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good…
This homemade Caesar dressing recipe, inspired by one from Ana Sortun of Oleana, is a staple in my house. I hope it will be in yours too.
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
Want to make bread at home? It's easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.
Lemony Kale Salad This may sound like a strange one, but “massaged” kale becomes tender…
I waffled about whether to name this ‘hummus' or ‘chickpea dip', but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you've ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
This soup is a whole lot of flavor—and comfort—in a very short time, when you've got cooked chicken on hand. Shiitake mushrooms are great in this, but use any variety you like.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about…
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
These cutlets are a simplified version of chicken Milanese, using a flavorful schmear of Dijon mustard instead of an egg and dredging the chicken in one coating of bread crumbs.
I can't tell you how much I love this simple side salad. Butter lettuce has a delicate, sweet crunch to it, and its crevices catch the nubbins in the vinaigrette perfectly. It's crazy simple, and it's the perfect accompaniment to Frittatas, Soft Scrambled Eggs, Simplest Roast Chicken, Crispy Curry Quinoa Cakes … you name it.
This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
Lentils and chickpeas are a match made in heaven, and this bright, lemony salad recipe easily expands to feed a crowd (trust me on that one!).
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you're making a smart, sustainable choice.
This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
Need to get a tasty, healthy dinner on the table? This curried mussels recipe is ready in under 30 minutes. As bonus, it features a sustainable seafood.
This unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
Lemon-Fennel Salmon Shallow poaching is an awesome way to cook salmon, keeping it nice and…
I developed this recipe when I got home from Cordova, Alaska last year bearing a few pounds of Copper River wild salmon, thanks to Bill Webber. A simple salsa made with summer's stone fruits is the perfect accompaniment.
Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the dish.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright…
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about
Lentils and chickpeas are a match made in heaven, and this bright, lemony salad recipe easily expands to feed a crowd (trust me on that one!).
Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the dish.
Chard + orange + almonds is one very happy ménage à trois on a plate.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and
Pasta Bolognese is, by definition, a meaty dish—hence, the quotation marks in this recipe’s name. In this case, mushrooms are treated to a traditional technique, for a plant-forward version of “Bolognese” with plenty of umami heft, but also light and bright enough for spring.
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
I'm always on the lookout for a good whole grain dish. This whole wheat couscous is a winner on several fronts. It's tart and tangy, savory and sweet. It's super simple, and it plays as well as a side dish as it does a salad.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
I can't tell you how much I love this simple side salad. Butter lettuce has a delicate, sweet crunch to it, and its crevices catch the nubbins in the vinaigrette perfectly. It's crazy simple, and it's the perfect accompaniment to Frittatas, Soft Scrambled Eggs, Simplest Roast Chicken, Crispy Curry Quinoa Cakes … you name it.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
Want to make bread at home? It's easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.
I waffled about whether to name this ‘hummus' or ‘chickpea dip', but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you've ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
This cabbage dish is essentially a vegetarian mu shu turned sauté. I love it simply served with brown jasmine rice, but you could also pair it with Chinese pancakes or thin flour tortillas.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
Korean food is hot stuff these days, and kimchi is always on the table. Our basic homemade kimchi is easy to make and versatile to use.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it's made with fresh green beans, it's sooooo much better.
These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
Nothing showcases the culinary power of eggs quite like a soufflé. Serve this spinach souffle with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
Want to make bread at home? It's easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
Pick a few extra plums for this ultra-simple dessert. It's got both grown-up aesthetic appeal and a healthful hit of whole grain.
This meal is our family's traditional Christmas Day breakfast. Christopher mans the comal after the Santa festivities, while we all fill our coffee mugs and wait for our plates.
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you're feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
Inspired by the Spanish dish of the same name, our migas combine day-old bread, leftover greens, eggs and sausage for a hearty one-pan dinner—or breakfast (but not to be confused with the Tex-Mex version using leftover tortillas or tortilla chips).
This steel cut oatmeal recipe is a great make-ahead option for a healthy breakfast or a savory side dish.
This strata is like a savory bread pudding; custardy on the inside and crisp on the outside. It’s a nod to the version my Aunt Judy makes . . . serious incentive to wake up.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
I fell in love with these giant beans–often served as part of a mezhedes spread–in Athens. They're meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
Peas definitely fall into the “can't get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis.
Sometimes, to be true to yourself, you have to mix things up a bit. Which is just what we did to this party staple to make it more nourishing (and, dare I say, tastier) all around.
These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
These little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.
Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.
I find that finger food naturally slows down a meal and focuses attention. When you've got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it's hard not to have the meal take on a different tenor.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
I waffled about whether to name this ‘hummus' or ‘chickpea dip', but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you've ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
Mushrooms and Parmigiano-Reggiano are the kings of umami, amplifying one another’s flavor exponentially. Spinach and prosciutto add even more to the mix to make this hors d'oeuvre simply irresistible.
This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you're making a smart, sustainable choice.
This tasty shrimp stir-fry is as versatile as it is simple to make. Serve it as an appetizer, over wok-tossed rice noodles or in an Asian-inspired noodle salad.
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you're feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
Peanut butter, chocolate, popcorn and a sprinkle of crunchy sea salt … simply irresistible!
Don't tell anyone these fudgy little brownies–simple as all get out and baked in a mini muffin tin–are made out of black beans. Wow them with the taste first, then surprise them with the secret ingredient.
Traditional carrot cake gets a healthy makeover with our delicious carrot cake cupcakes, crowned with honey cream cheese frosting.
Use organic milk, eggs and a vanilla bean to make a luscious pudding.
This recipe is inspired by Mexican chocolate, which is sweet, cinnamony, and nutty. The chile powder adds a touch of smoky heat, but you can omit it if you like.
These are just about my favorite cookie in the world. They’re feather light, seemingly suspended together with dark chocolate chips, with a satisfying crisp-chewiness.
This dessert has a pudding-like consistency and decadently rich flavor . . . for about 30 calories more than a serving of low-fat Oreos.
A touch of whole wheat pastry flour boosts the nutrition in these classic oatmeal chocolate chip cookies.
Our chocolate biscotti recipe is infused of orange flavor from freshly grated zest. Made with cocoa, chopped chocolate and pistachios, it's an ideal cookie.
The proof is in this pudding: moderation can mean indulgence too.
This dish is a great one to make when you're stalled between fruit seasons. Frozen organic fruit is preserved at its peak and is a great time-saver when you want a quick dessert.
These mini tarts taste like an oatmeal cookie topped with figs, honey and yogurt . . . only with a more grown-up look. They're the ultimate healthy dessert for summer.
One of my favorite desserts to make during the holidays is Chocolate Truffles. They’re super easy and freeze beautifully which means you can make them well-ahead. This version features three flavors perfect for the Thanksgiving table—orange, bourbon and pecan—and packs a lot of pleasure in just a few bites. ~ by Jacqueline Church
Use our lightened, all-purpose pastry dough for sweet and savory pies!
One of my mom's springtime standards is strawberry-rhubarb pie. Here's my take in a rustic crostata. In any form, rhubarb's tart taste is a perfect foil to sweet strawberries.
11 show-stopping cookies and treats that are perfect for a holiday cookie exchange or gifts.
This easy lemon curd recipe can be made with just three basic kitchen tools.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
These easy cookies are a tasty way to showcase Fair Trade-certified chocolate. Make the dough in advance and bake the cookies when you're ready.
Pistachios and coarse sea salt come together in this salty-sweet brittle that’s delicious on its own or crumbled over ice cream or our Chai-Spiced Amaranth Pudding.
Pick a few extra plums for this ultra-simple dessert. It's got both grown-up aesthetic appeal and a healthful hit of whole grain.
This is a good choice for an all-purpose curry paste recipe to add zip to Asian dishes. The delightfully complex flavor is superior to jarred curry paste.
These pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
This homemade mayonnaise recipe is rich and tangy in a way that mayo from a jar can't duplicate.
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
This simple, springy pesto recipe is a versatile friend in the kitchen. Use to flavor whole grains, dollop on fish or chicken, or dress a bowl of pasta.
Easy Homemade Plum Sauce I'd never thought of making plum sauce with dried plums (duh).
This easy vegetarian ragu is also an incredibly versatile little number. Toss it with pasta, serve it over polenta, or spoon it onto crostini smeared with goat cheese.
The sugar and acid mellow out the intensity of the pepper for a salsa that’s tart and sweet with a hum of heat.
File this recipe under delicious aromatherapy, because your house will smell amazing as the onions roast. These flavorful onions are amazing atop pizza, chopped and added to cooked whole grains, and in our Rustic Roasted Onion & Spinach Tart. Be sure to use more mature spring onions with big bulbs at the end.
Homemade chicken stock recipe is easy to make and has a mellow quality that makes it particularly versatile in soups and sauces.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
I first encountered this sauce at a remote resort in the Copper Canyon. It's simple, but deceptively flavorful. Use it as a rustic salsa or as a sauce spooned over grilled chicken.
A traditional Indian condiment gets a spring makeover with fennel and mint.
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