Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
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.
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 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.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
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).
Nothing showcases the culinary power of eggs quite like a soufflé. Serve this spinach souffle with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
Pick a few extra plums for this ultra-simple dessert. It's got both grown-up aesthetic appeal and a healthful hit of whole grain.
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.
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.
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.
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!
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.
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.
Peas definitely fall into the “can't get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis.
I find that finger food naturally slows down a meal and focuses attention. When you've got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it's hard not to have the meal take on a different tenor.
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.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned 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.
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.
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.
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 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.
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.
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 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.
These are just about my favorite cookie in the world. They’re feather light, seemingly suspended together with dark chocolate chips, with a satisfying crisp-chewiness.
One of my mom's springtime standards is strawberry-rhubarb pie. Here's my take in a rustic crostata. In any form, rhubarb's tart taste is a perfect foil to sweet strawberries.
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.
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.
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.
This easy lemon curd recipe can be made with just three basic kitchen tools.
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
Peanut butter, chocolate, popcorn and a sprinkle of crunchy sea salt … simply irresistible!
This dessert has a pudding-like consistency and decadently rich flavor . . . for about 30 calories more than a serving of low-fat Oreos.
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.
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.
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.
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.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
This is a good choice for an all-purpose curry paste recipe to add zip to Asian dishes. The delightfully complex flavor is superior to jarred curry paste.
I'd never thought of making plum sauce with dried plums (duh). Turns out it's that
Gremolata is an Italian garnish typically used to add a touch of bright flavor to
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.
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 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.
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.
The sugar and acid mellow out the intensity of the pepper for a salsa that’s tart and sweet with a hum of heat.
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.
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.
Right about now, I get to craving the aromatic bliss of basil. But it's tough to find in winter, and tends to be somewhat bland–and expensive–if you do. My seasonal secret? I use arugula, which is abundant right now both in my garden and on market shelves.
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
This dessert has a pudding-like consistency and decadently rich flavor . . . for about 30 calories more than a serving of low-fat Oreos.
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.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
Chard + orange + almonds is one very happy ménage à trois on a plate.
Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and creamy—all in one
This mushroom stock has stunning rich flavor for stellar soups and fantastic risotto.
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.
Commercial fish sticks are loaded with fillers and preservatives. Try these easy homemade fish fingers with a zippy tartar sauce instead.
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 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.
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 luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
Use organic milk, eggs and a vanilla bean to make a luscious pudding.
Homemade chicken stock recipe is easy to make and has a mellow quality that makes it particularly versatile in soups and sauces.
This meal is our family's traditional Christmas Day breakfast. Christopher mans the comal after the Santa festivities, while we all fill our coffee mugs and wait for our plates.
This 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 roast chicken recipe is is a comfort-food classic and probably the easiest you'll find anywhere. It's also one of the best.
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!
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.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
Try this easy, bold-flavored Caesar salad dressing recipe, inspired by Cristina Ferrare's “Big Bowl of Love.”
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.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that's perfect with any type of topping.
Feel free to experiment with the ingredients using these general ratios. Try swapping the garlic and white wine vinegar for shallots and champagne vinegar, for instance, or even ginger and rice wine vinegar.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
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.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
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.
Shallow poaching is an awesome way to cook salmon, keeping it nice and moist, and
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.
A touch of whole wheat pastry flour boosts the nutrition in these classic oatmeal chocolate chip cookies.
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.
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.
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 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 basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
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 Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
A traditional Indian condiment gets a spring makeover with fennel and mint.
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.
I'm bringing cupcakes to Noemi's school for her birthday, only I was asked to 1) make them mini and 2) make them healthy enough to sub for an afternoon snack. But, dang it, I still wanted it to say “celebration!” Then I found these.
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.
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.
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 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 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.
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.
Use any combo of wild spring mushrooms you find for this simple saute—porcini, shiitake, oyster, morel, hedgehog, etc. Or add creminis (brown mushrooms) to the mix.
This 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.
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 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.
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 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.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
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.
If you have leftover rice, veggies and shrimp or meat, you've got the fixings for a quick and delicious healthy fried rice recipe.
This is a French-inspired vinaigrette recipe is ideal for hearty, rustic salads. Once you've made this, you'll never go back to store-bought salad dressing.
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.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
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.
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.
11 show-stopping cookies and treats that are perfect for a holiday cookie exchange or gifts.
This easy and adaptable chicken stir-fry is a weeknight-friendly meal. No sugar snap peas? just use snow peas, green beans or broccoli.
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.
This spicy, aromatic pumpkin curry recipe with chicken thighs makes for a comforting, healthy dinner. Serve over rice and pair with Gewurztraminer.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
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.
This homemade mayonnaise recipe is rich and tangy in a way that mayo from a jar can't duplicate.
Quinoa is such a versatile grain—terrific on its own, beside just about anything. It also
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
This 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.
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.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
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.
There's something about a creamy, tangy, dare-I-say zippy buttermilk dressing that makes it positively craveable. And despite its richness, buttermilk has fewer calories than whole milk, so pour it on and let go of the guilt.
Here are 12 nourishing recipes that are great to scale up and have in the fridge for people to heat up on their own at will. Which frees you up to enjoy being with the people you love (or claim some time for yourself 😉).
Like a (healthier), deconstructed cross between oysters Rockefeller and clams casino. Although, honestly … better than both!
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
I made this dressing one day when I was craving a lemony tahini dressing, but
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
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.
These pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
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 cabbage dish is essentially a vegetarian mu shu turned sauté. I love it simply served with brown jasmine rice, but you could also pair it with Chinese pancakes or thin flour tortillas.
This 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.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
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.
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.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
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.
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.
Topped with feta, braised kale take center stage in this easy tartines for a hearty, fast and healthy meal.
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 sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
Brussels sprouts get an Asian spin with sweet chile sauce for a scene-stealing side dish.
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 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 basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
If you have leftover rice, veggies and shrimp or meat, you've got the fixings for a quick and delicious healthy fried rice recipe.
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.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
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.
Quinoa is such a versatile grain—terrific on its own, beside just about anything. It also
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.
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
Chard + orange + almonds is one very happy ménage à trois on a plate.
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.
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!
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
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 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.
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.
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.
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 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.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
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'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.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
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 mushroom stock has stunning rich flavor for stellar soups and fantastic risotto.
This is the recipe I wrote for the Sunday meal at Rancho La Puerta during
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.
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.
Roasting broccoli is a very, very good idea. It gets a gorgeous, caramelized crust and
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.
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.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
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.
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 pasta dish comes together in minutes with simple items from the pantry and fridge. It's a nourishing, super tasty answer to “what's for dinner?”
Right about now, I get to craving the aromatic bliss of basil. But it's tough to find in winter, and tends to be somewhat bland–and expensive–if you do. My seasonal secret? I use arugula, which is abundant right now both in my garden and on market shelves.
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 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.
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'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.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that's perfect with any type of topping.
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.
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
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 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.
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’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.
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 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 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.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
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.
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
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 southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
This spicy, aromatic pumpkin curry recipe with chicken thighs makes for a comforting, healthy dinner. Serve over rice and pair with Gewurztraminer.
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.
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.
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.
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.
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.
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.
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.
A stunning, and spicy, preparation of a firm, flaky, tasty fish.
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.
Like a (healthier), deconstructed cross between oysters Rockefeller and clams casino. Although, honestly … better than both!
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!
Shallow poaching is an awesome way to cook salmon, keeping it nice and moist, and
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.
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.
Tilapia is an affordable, sustainable fish. Here, we use it in a healthy version of New Orleans-style po' boy sandwiches.
Commercial fish sticks are loaded with fillers and preservatives. Try these easy homemade fish fingers with a zippy tartar sauce instead.
A little leftover fish provides inspiration for an elegant, easy salmon sandwich recipe with lemon-spiced mayonnaise.
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.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
This may sound like a strange one, but "massaged" kale becomes tender and almost juicy.
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 southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
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!).
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 entrée salad — with healthy quinoa and crispy snow peas and cabbage — makes a generous amount, and that’s okay, because leftovers hold up nicely for lunch another day.
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
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 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 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.
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.
Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and creamy—all in one
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
Black bean soup from scratch in less than an hour. You've got to love a pressure cooker.
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 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.
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.
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.
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.
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.
Make this great gathering dish with whatever you have in your fridge.
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 easy grilled beef tacos come together in less than 30 minutes. You'll even have leftovers for sandwiches and salads later in the week.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
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 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.
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 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.
Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and creamy—all in one
Quinoa is such a versatile grain—terrific on its own, beside just about anything. It also
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.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
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.
