Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
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 steel cut oatmeal recipe is a great make-ahead option for a healthy breakfast or a savory 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.
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.
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.
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).
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
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 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.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
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 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.
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.
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.
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.
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.
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 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.
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.
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 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.
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 super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
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.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
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 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 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 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.
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.
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.
Peanut butter, chocolate, popcorn and a sprinkle of crunchy sea salt … simply irresistible!
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
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.
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.
Use our lightened, all-purpose pastry dough for sweet and savory pies!
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.
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.
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.
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.
This easy lemon curd recipe can be made with just three basic kitchen tools.
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.
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 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.
A touch of whole wheat pastry flour boosts the nutrition in these classic oatmeal chocolate chip cookies.
11 show-stopping cookies and treats that are perfect for a holiday cookie exchange or gifts.
Use organic milk, eggs and a vanilla bean to make a luscious pudding.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
This dessert has a pudding-like consistency and decadently rich flavor . . . for about 30 calories more than a serving of low-fat Oreos.
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.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
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.
These pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
Homemade chicken stock recipe is easy to make and has a mellow quality that makes it particularly versatile in soups and sauces.
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).
The sugar and acid mellow out the intensity of the pepper for a salsa that’s tart and sweet with a hum of heat.
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.
A traditional Indian condiment gets a spring makeover with fennel and mint.
This homemade mayonnaise recipe is rich and tangy in a way that mayo from a jar can't duplicate.
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 recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.
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.
Traditional corn bread made in a cast-iron skillet gets an update with fresh corn, sun-dried tomatoes and sage.
Sweet, roasted fig paired with gooey cheese and salty prosciutto makes for a memorable summertime sandwich.
Fig season is in full swing right now. Learn how to select figs, how to store and use them, and try our recipe for End-of-Summer Fig and Onion Chutney.
Whip up a batch of this caramel popcorn as a special Halloween treat for your favorite little goblins.
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.
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.
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.
Mom's stuffing, made with packaged stuffing mix, gets a tasty, healthy update with whole wheat panko and fresh herbs.
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.
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.
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.
To celebrate Nourish Network's first birthday, we have a special, spicy, moist pumpkin Bundt cake from baking expert Linda West Eckhardt!
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.
This is the perfect tomatoe sauce to make with that extra pint of cherry tomatoes in your CSA box that’s sitting on your counter. Use it in a simple pasta or spoon it over a crispy chicken paillard.
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.
Tuck leftover Thanksgiving turkey into this simple, zesty casserole.
Chicken, pesto and a hot grill add up to a perfect simple summer dinner. Butterflying the bird makes this a quick whole grilled chicken recipe.
Kick off your Thanksgiving feast–and set a relaxed pace–with a bowl of rich, creamy mushroom soup.
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.”
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
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.
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.
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
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.
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 steel cut oatmeal recipe is a great make-ahead option for a healthy breakfast or a savory side dish.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long 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.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that's perfect with any type of topping.
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!
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
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.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
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.
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.
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.
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 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!
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote
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.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
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.
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.
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.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
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.
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.
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.
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 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.
This mushroom stock has stunning rich flavor for stellar soups and fantastic risotto.
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 sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
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.
Chard + orange + almonds is one very happy ménage à trois on a plate.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
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.
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 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 pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
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.
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 sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
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.
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.
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.
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
Brussels sprouts get an Asian spin with sweet chile sauce for a scene-stealing side dish.
Topped with feta, braised kale take center stage in this easy tartines for a hearty, fast and healthy meal.
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.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good
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.
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 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.
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.
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.
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.
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 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.
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.
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.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that's perfect with any type of topping.
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.
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.
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 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 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.
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 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.
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 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.
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 fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
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 southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
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.
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.
Miami memories lead to this Cuban-inspired riff of arroz con pollo … only made with whole grain millet in lieu of rice
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 sauce is more silk than velvet, which works beautifully with any type of mushroom, from cremini to morels.
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.
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.
Like a (healthier), deconstructed cross between oysters Rockefeller and clams casino. Although, honestly … better than both!
A little leftover fish provides inspiration for an elegant, easy salmon sandwich recipe with lemon-spiced mayonnaise.
A stunning, and spicy, preparation of a firm, flaky, tasty fish.
Lemon-Fennel Salmon Shallow poaching is an awesome way to cook salmon, keeping it nice and
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.
Commercial fish sticks are loaded with fillers and preservatives. Try these easy homemade fish fingers with a zippy tartar sauce instead.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
Tilapia is an affordable, sustainable fish. Here, we use it in a healthy version of New Orleans-style po' boy sandwiches.
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.
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.
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.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
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!
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.
Lemony Kale Salad This may sound like a strange one, but “massaged” kale becomes tender
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
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.
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!).
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
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.
Black bean soup from scratch in less than an hour. You've got to love a pressure cooker.
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 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.
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 mushroom stock has stunning rich flavor for stellar soups and fantastic risotto.
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.
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 fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
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.
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 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.
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 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.
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 easy grilled beef tacos come together in less than 30 minutes. You'll even have leftovers for sandwiches and salads later in the week.
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.
Make this great gathering dish with whatever you have in your fridge.
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.
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 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!
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
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.
A traditional Indian condiment gets a spring makeover with fennel and mint.
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.
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.
This unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
Creamy Lemon Dressing I made this dressing one day when I was craving a lemony
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
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.
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.
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.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
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.
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.
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.
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!).
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
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 fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
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 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 Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
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.
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.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
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.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
Lemony Kale Salad This may sound like a strange one, but “massaged” kale becomes tender
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
Lemon-Fennel Salmon Shallow poaching is an awesome way to cook salmon, keeping it nice and
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 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 recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
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.
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.
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 fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
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.
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 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.
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.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
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.
Chard + orange + almonds is one very happy ménage à trois on a plate.
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 Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
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 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.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about…
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.
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 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.
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.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
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.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
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.
A traditional Indian condiment gets a spring makeover with fennel and mint.
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.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
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.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote…
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 basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
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 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.
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 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 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 luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
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 simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
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.
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 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 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.
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 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!
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 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.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good…
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 spicy, aromatic pumpkin curry recipe with chicken thighs makes for a comforting, healthy dinner. Serve over rice and pair with Gewurztraminer.
Lemon-Fennel Salmon Shallow poaching is an awesome way to cook salmon, keeping it nice and…
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and…
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.
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'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.
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.
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.
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.
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.
Creamy Lemon Dressing I made this dressing one day when I was craving a lemony…
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 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 Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
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.
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
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.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote…
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 sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
Lemony Kale Salad This may sound like a strange one, but “massaged” kale becomes tender…
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.
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.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
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 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!
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
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 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.
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
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.
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.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about…
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good…
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 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.
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 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 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.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright…
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.
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!).
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
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 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.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
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.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
This unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
Chard + orange + almonds is one very happy ménage à trois on a plate.
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
Mark Bitterman is passionate about salt. Here, he tells us how to use artisanal salts to mindfully enhance a meal.
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 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.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote
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.
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 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 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.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
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 luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
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.
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 sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
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.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
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 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!
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.
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!).
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
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.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
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.
Chard + orange + almonds is one very happy ménage à trois on a plate.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
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 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.
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.
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).
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
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.
This steel cut oatmeal recipe is a great make-ahead option for a healthy breakfast or a savory side dish.
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.
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 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.
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.
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.
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 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 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.
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 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 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 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.
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 Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
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.
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 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.
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
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.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
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.
A touch of whole wheat pastry flour boosts the nutrition in these classic oatmeal chocolate chip cookies.
Use organic milk, eggs and a vanilla bean to make a luscious pudding.
Peanut butter, chocolate, popcorn and a sprinkle of crunchy sea salt … simply irresistible!
Traditional carrot cake gets a healthy makeover with our delicious carrot cake cupcakes, crowned with honey cream cheese frosting.
Use our lightened, all-purpose pastry dough for sweet and savory pies!
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 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.
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.
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 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.
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
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.
This easy lemon curd recipe can be made with just three basic kitchen tools.
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.
The proof is in this pudding: moderation can mean indulgence too.
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.
This dessert has a pudding-like consistency and decadently rich flavor . . . for about 30 calories more than a serving of low-fat Oreos.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
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.
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.
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.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
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.
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
These pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
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 homemade mayonnaise recipe is rich and tangy in a way that mayo from a jar can't duplicate.
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.
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