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.
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.
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 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.
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.
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
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.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
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.
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).
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.
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.
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!
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.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
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.
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 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.
Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.
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 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 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.
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.
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.
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.
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 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.
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.
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 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.
The proof is in this pudding: moderation can mean indulgence too.
This dessert has a pudding-like consistency and decadently rich flavor . . . for about 30 calories more than a serving of low-fat Oreos.
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.
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
Traditional carrot cake gets a healthy makeover with our delicious carrot cake cupcakes, crowned with honey cream cheese frosting.
This easy lemon curd recipe can be made with just three basic kitchen tools.
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.
Use organic milk, eggs and a vanilla bean to make a luscious pudding.
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.
A touch of whole wheat pastry flour boosts the nutrition in these classic oatmeal chocolate chip cookies.
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.
11 show-stopping cookies and treats that are perfect for a holiday cookie exchange or gifts.
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.
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.
Use our lightened, all-purpose pastry dough for sweet and savory pies!
Peanut butter, chocolate, popcorn and a sprinkle of crunchy sea salt … simply irresistible!
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.
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.
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.
Gremolata is an Italian garnish typically used to add a touch of bright flavor to
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.
I'd never thought of making plum sauce with dried plums (duh). Turns out it's that
A traditional Indian condiment gets a spring makeover with fennel and mint.
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.
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 homemade mayonnaise recipe is rich and tangy in a way that mayo from a jar can't duplicate.
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.
The sugar and acid mellow out the intensity of the pepper for a salsa that’s tart and sweet with a hum of heat.
Homemade chicken stock recipe is easy to make and has a mellow quality that makes it particularly versatile in soups and sauces.
These pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
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.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
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 is the recipe I wrote for the Sunday meal at Rancho La Puerta during
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.
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.
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.
This easy spring trout dish is made en papillote, a classic French technique that's a great technique for delicate fish and springtime ingredients.
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.
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).
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.
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.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
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 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.
Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and creamy—all in one
Shallow poaching is an awesome way to cook salmon, keeping it nice and moist, and
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
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.
A traditional Indian condiment gets a spring makeover with fennel and mint.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
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.
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.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
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 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.
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.
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.
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.
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.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
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.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
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.
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.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer 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.
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 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 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.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
Brussels sprouts get an Asian spin with sweet chile sauce for a scene-stealing side dish.
This mushroom stock has stunning rich flavor for stellar soups and fantastic risotto.
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 luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
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 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.
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 recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
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 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.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
Roasting broccoli is a very, very good idea. It gets a gorgeous, caramelized crust and
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.
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
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).
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
Quinoa is such a versatile grain—terrific on its own, beside just about anything. It also
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.
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
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.
Chard + orange + almonds is one very happy ménage à trois on a plate.
These pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
This is the recipe I wrote for the Sunday meal at Rancho La Puerta during
If you have leftover rice, veggies and shrimp or meat, you've got the fixings for a quick and delicious healthy fried rice recipe.
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.
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.
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.
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
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.
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
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.
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.
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.
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.
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.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
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.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
Topped with feta, braised kale take center stage in this easy tartines for a hearty, fast and healthy meal.
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.
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.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that's perfect with any type of topping.
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 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.
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!
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.
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?”
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.
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.
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.
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.
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
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 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.
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.
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’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.
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.
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 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.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
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.
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 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.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that's perfect with any type of topping.
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.
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.
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
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 easy and adaptable chicken stir-fry is a weeknight-friendly meal. No sugar snap peas? just use snow peas, green beans or broccoli.
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 spicy, aromatic pumpkin curry recipe with chicken thighs makes for a comforting, healthy dinner. Serve over rice and pair with Gewurztraminer.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
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 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.
This sauce is more silk than velvet, which works beautifully with any type of mushroom, from cremini to morels.
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.
Miami memories lead to this Cuban-inspired riff of arroz con pollo … only made with whole grain millet in lieu of rice
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!
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
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.
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.
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 little leftover fish provides inspiration for an elegant, easy salmon sandwich recipe with lemon-spiced mayonnaise.
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.
A stunning, and spicy, preparation of a firm, flaky, tasty fish.
Like a (healthier), deconstructed cross between oysters Rockefeller and clams casino. Although, honestly … better than both!
Commercial fish sticks are loaded with fillers and preservatives. Try these easy homemade fish fingers with a zippy tartar sauce instead.
Tilapia is an affordable, sustainable fish. Here, we use it in a healthy version of New Orleans-style po' boy sandwiches.
Shallow poaching is an awesome way to cook salmon, keeping it nice and moist, and
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.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
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.
This may sound like a strange one, but "massaged" kale becomes tender and almost juicy.
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.
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
Black bean soup from scratch in less than an hour. You've got to love a pressure cooker.
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 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 mushroom stock has stunning rich flavor for stellar soups and fantastic risotto.
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.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and creamy—all in one
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.
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 unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
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.
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.
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Make this great gathering dish with whatever you have in your fridge.
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 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.
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.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
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 simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Roasting broccoli is a very, very good idea. It gets a gorgeous, caramelized crust and
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.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
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.
Gremolata is an Italian garnish typically used to add a touch of bright flavor to
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.
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.
A traditional Indian condiment gets a spring makeover with fennel and mint.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
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 sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
Chard + orange + almonds is one very happy ménage à trois on a plate.
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.
Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and creamy—all in one
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.
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 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.
I made this dressing one day when I was craving a lemony tahini dressing, but
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
This is the recipe I wrote for the Sunday meal at Rancho La Puerta during
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!
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 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.
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.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
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.
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.
Shallow poaching is an awesome way to cook salmon, keeping it nice and moist, and
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 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.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
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.
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.
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.
Quinoa is such a versatile grain—terrific on its own, beside just about anything. It also
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
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 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.
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
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 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.
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 unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
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.
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.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
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 may sound like a strange one, but "massaged" kale becomes tender and almost juicy.
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 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.
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.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
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 sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
A traditional Indian condiment gets a spring makeover with fennel and mint.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
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.
Quinoa is such a versatile grain—terrific on its own, beside just about anything. It also…
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
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.
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.
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.
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.
