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).
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.
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.
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.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
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 steel cut oatmeal recipe is a great make-ahead option for a healthy breakfast or a savory side dish.
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.
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.
Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.
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.
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 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 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 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.
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.
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you're feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
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 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 easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
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.
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.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
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.
Use our lightened, all-purpose pastry dough for sweet and savory pies!
This easy lemon curd recipe can be made with just three basic kitchen tools.
This dessert has a pudding-like consistency and decadently rich flavor . . . for about 30 calories more than a serving of low-fat Oreos.
One of my mom's springtime standards is strawberry-rhubarb pie. Here's my take in a rustic crostata. In any form, rhubarb's tart taste is a perfect foil to sweet strawberries.
These are just about my favorite cookie in the world. They’re feather light, seemingly suspended together with dark chocolate chips, with a satisfying crisp-chewiness.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
This dish is a great one to make when you're stalled between fruit seasons. Frozen organic fruit is preserved at its peak and is a great time-saver when you want a quick dessert.
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.
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.
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.
Peanut butter, chocolate, popcorn and a sprinkle of crunchy sea salt … simply irresistible!
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.
Traditional carrot cake gets a healthy makeover with our delicious carrot cake cupcakes, crowned with honey cream cheese frosting.
11 show-stopping cookies and treats that are perfect for a holiday cookie exchange or gifts.
The proof is in this pudding: moderation can mean indulgence too.
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 mini tarts taste like an oatmeal cookie topped with figs, honey and yogurt . . . only with a more grown-up look. They're the ultimate healthy dessert for summer.
Pistachios and coarse sea salt come together in this salty-sweet brittle that’s delicious on its own or crumbled over ice cream or our Chai-Spiced Amaranth Pudding.
This recipe is inspired by Mexican chocolate, which is sweet, cinnamony, and nutty. The chile powder adds a touch of smoky heat, but you can omit it if you like.
Use organic milk, eggs and a vanilla bean to make a luscious pudding.
A touch of whole wheat pastry flour boosts the nutrition in these classic oatmeal chocolate chip cookies.
These 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.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
This homemade mayonnaise recipe is rich and tangy in a way that mayo from a jar can't duplicate.
The sugar and acid mellow out the intensity of the pepper for a salsa that’s tart and sweet with a hum of heat.
Homemade chicken stock recipe is easy to make and has a mellow quality that makes it particularly versatile in soups and sauces.
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.
Easy Homemade Plum Sauce I'd never thought of making plum sauce with dried plums (duh).
File this recipe under delicious aromatherapy, because your house will smell amazing as the onions roast. These flavorful onions are amazing atop pizza, chopped and added to cooked whole grains, and in our Rustic Roasted Onion & Spinach Tart. Be sure to use more mature spring onions with big bulbs at the end.
I 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.
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.
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
Come summertime, a fast, healthy dinner is as easy as grilled eggplant and a speedy tomato sauce. It's a perfect vegetarian supper.
This is one of my favorite “contorni”–the Italian word for side dish–and, thankfully, a super easy one to make at home. The dish is just fine with a bag of pre-washed arugula from the grocery story, but it’s a show-stopper when made with just-picked arugula from the farmers market or your garden.
This is one of my favorite ways to serve summer squash. You can use any type of squash, but I prefer the denser, green-fleshed varieties, such as zucchini.
Holy smokes is this yummy! Is about all I have to say. And ridiculously easy to pull together, too, especially if you have extra Spicy-Sweet shrimp on hand–or substitute other leftovers, like Mohogony Grilled Chicken. Packed with flavor yet light and refreshing, it's a go-to, one-dish meal for the dog days of summer.
Easy Summer Shakshuka Shakshuka is a hearty dish made with eggs, braised in a thick,
This dish of hearty whole grain wheat berries, summer-fresh zucchini and shrimp embodies Nourish Network's body, soul and planet mission.
This salad always wows those new to whole grains. The smokiness of the vegetables, creaminess of the eggplant and haunting complexity of the spice paste create quite a sensation.
I fell in love with this simple, stunning Melone e Limone (Melon and Lemon) appetizer recently as a simple way to showcase fresh, ripe, peak-season fruit.
This is the summertime version of our very popular quinoa-crust quiche.
This grilled fish in parchment recipe is a Nourish Network classic. Wrapping tender, flaky white fish in parchment is an easy way to cook it on the grill.
This confetti-colored ceviche salad with bay scallops has Asian-leanings (think ceviche meets green papaya salad) in a versatile summertime dish.
This succotash recipe is a perfect example of how much bang for your buck you can get with just a little bit of butter to dress up corn and summer squash for an easy side dish.
This simple treatment highlights the natural sweetness of summer-fresh watermelon. Serve it on its own with toothpicks as a cool appetizer (terrific with chilled rosé), as side dish (it's especially good with poultry) or tossed in a salad. You can even serve it as the star attraction with cubed fresh mozzarella and basil in a spin on caprese salad. A mini personal-size seedless watermelon is just right to make this recipe.
When you use fresh summer heirloom tomatoes, a simple, basic bruschetta recipe like this is absolutely sublime.
Ever so slightly sweet, these green beans are a crowd-pleaser that wins over even the finickiest eaters.
This corn chowder recipe is a delicious way to use sweet end-of-summer corn in a light soup that's just right on cool nights.
We like to think of this as the warm-weather version of our popular Spring Vegetable Roast or Winter Ratatouille. Use any combo of veggies you like—you'll need a total of about 2 pounds. These are delicious on their own or drizzled with Rustic Summer Herb Pesto. (A grill basket is one of our favorite summertime pieces of equipment.)
Our version of Catalonian tomato-red pepper romesco sauce boosts the ratio of roasted bell peppers. It may just end up being, like it has mine, your new all-purpose sauce.
Sitting on a bumper crop of zucchini and other summer squash? This easy pasta recipe helps you put it to delicious use for a healthy dinner.
A pressure cooker makes these sublimely tender, shot-through-with-flavor-to-the-bone barbecue ribs possible in under an hour, so you can have more free time to enjoy your July 4th barbecue!
Summer vegetable confits, like this one from sweet pepper and garlic, are exceptionally versatile in the kitchen; the ultimate summer convenience food.
This tart has the tri-fecta effect of cherries+almonds+apricots. And its gorgeous. Get ready for it to be the talk of the barbecue.
This Israeli-style tomato jam, from “The Seasonal Jewish Kitchen” by Amelia Saltsman, is a tasty condiment you'll want to keep on hand.
With a tender tri tip steak, wood chips and a hot grill, you can enjoy lip-smacking smoked barbecue any night.
Roasting is a great way to prepare big end-of-summer green beans. Adding pancetta, nuts and blue cheese elevates them to main-dish status.
I love the whole concept of canning, but more often than not I'll opt for low-heat and a deep freeze to preserve my summer plum tomatoes.
This simple recipe highlights the natural sweetness of summer-fresh cherry tomatoes in a stunning side dish or pizza topper.
The heat of the jalapeno and bite of the red onion play nicely off the subtle sweetness of the peach in this summery salsa.
This is an ultimate summer steak salad, full of ingredients just begging to be picked up fresh at the farmers' market. It's a hearty dinner salad, but also makes great potluck or picnic fare.
This versatile pesto recipe gets a spicy Asian spin with Thai basil, chiles, peanuts, and fish sauce.
We love how the peppery greens, briny olives, toasted nuts and creamy cheese contrast with the sweet melon. To make these even easier, as leftover grilled melon sits in the fridge, it releases delicious juice that provides the “dressing” to lightly coat the greens. This is great with our Grilled Garlic Bread.
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.
Get your day off to a delicious start with these whole wheat muffins. Whole wheat pastry flour gives them a tender crumb, while fresh berries add a touch of sweetness.
Somewhere between a salad and a slaw, this dish makes a great side for grilled chicken or ribs.
Bulgogi means “fire meat” in Korean and it's a great way to cook lean grass-fed beef. Serve it on lettuce cups with short-grain brown rice for light, healthy dinner.
This ratatouille recipe is our riff on a Provencal specialty that uses a summer bounty of eggplant, tomatoes, zucchini and bell pepper.
Put those late-season tomatoes to tasty good use in our super-simple End-of-Summer Pico de Gallo.
When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this lamb version to be utterly addictive; moist and tender with just the right amount of spice.
These meaty grilled eggplant slices are fantastic as a side dish (dollop them with Basil-Mint Pesto for an extra treat), but they really show their stuff in Reinvention Recipes like Grilled Eggplant Stacks with Crazy Easy Tomato Sauce and Obscenely Good Eggplant-Ricotta Tartines.
Luscious sablefish (black cod) is a great candidate for this simple smoked-fish recipe.
This salad brings together all the best of a BLT in a salad: crisp lettuce, salty bacon, juicy tomatoes and a tangy stand-in for mayo with buttermilk dressing . . . not even the bread is left out.
These flavorful green beans couldn’t be easier to make, and it’s so flavorful I guarantee it’ll become one of your standbys. I always make extra batches because my family eats it like finger food all week. The method may seem backward, but adding the olive oil and garlic at the end makes the flavors even more intense.
These stacks bring the best of summer together in an impressive dish. Deconstructed, any of the elements makes a fine meal on its own.
Tofu is beautiful on the grill, and these “steaks” form a “meaty” crust. And while tofu is often thought of as going in an Asian direction, it pairs beautifully with our simple, Greek-style marinade.
Lia used to make this Greek salad at the “Souvlaki Stand” where she worked on the island of Corfu. It's the epitome of summer vegetables in their simple glory.
Sweet, roasted fig paired with gooey cheese and salty prosciutto makes for a memorable summertime sandwich.
Who says tomatoes must have Italian flavors? Asian flavors take the summer fruit in this Thai Tomato Nectarine Salad in a new direction.
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.
This agua fresca is as refreshing as a slice of watermelon with a little hint of perfumed sweetness.
Grilled eggplant is a hearty main attraction in this sandwich recipe.
This simple recipe highlights the natural sweetness of summer-fresh cherry tomatoes in a stunning side dish or pizza topper.
To me there's something beguiling about a bronzed chicken leg fresh off the grill, and these most certainly fit that bill. Serve with fresh, creamy (easy) Romaine Slaw for a nice contrast of tastes and textures.
Starchy, last-of-the-season corn is actually ideal for this polenta, giving it a natural creaminess, while the vanilla brings out its sweetness.
Looking for a satisfying veggie burger recipe? These portobello burgers will win you over from beef burgers … they're that good.
Lemon verbena has a heady, perfumey fragrance that gives a surprising, sensuous flavor to this refreshing granita.
This show-stopping cobbler recipe–featuring peak of season nectarines and blackberries–has half the sugar and butter you'd find in a regular cobbler recipe, yet packs a much richer flavor thanks to whole oats, raw coconut, sour cream and lemon zest.
This tomato salad is the perfect fresh-from-the-garden all-purpose side dish for the season. It's bursting with green beans, tomatoes, corn and cucumbers, with toothsome bulgur adding just a touch of heft (and healthy whole grain) while soaking up the tangy dressing.
This sherbet is like summer in a bowl: light, refreshing, sweet and perfumed with the quintessential summer herb, which has a surprising affinity for cherries.
This pizza is about all things summer. I had a similar one from Rosso Pizzeria at a Tuesday night concert in the Healdsburg Plaza and knew instantly I wanted to reproduce it for NOURISH.
Not everyone is an eggplant lover. But this may change that. Long, slender Asian eggplant are no-fuss, and soak up the spicy, sweet, sticky sauce they're doused with when creamy and tender. This is a hearty vegetarian main course paired with brown rice, quinoa, or even wheat berries, but would also make a terrific side dish.
There's much to love about this easy Green Bean Salad … including that you can pull it together almost entirely with what's in your pantry. It holds up well too, making it a nice make-ahead lunch. Tuna is a star ingredient, so pick up a good-quality brand packed in olive oil, which you'll use for the dressing.
Summer-fresh raspberries are the star in this simple, old-school buckle coffee cake that's perfect for brunch or an afternoon pick-me-up.
Provencal ratatouille plays will with Mexican cuisine in our super-easy recipe for tostadas. Add a tossed salad, and dinner is ready in about 15 minutes.
Chopped eggplant and tomatoes are flavored with a generous amount of garlic and warm spices, then slow-cooked to rich perfection on the stovetop.
I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.
Ground nuts and a touch of whole-wheat pastry flour give this peach pie crust a healthier edge. It also has less fat than traditional pastry, yet there’s enough to make it satisfyingly tender.
Arugula has a spicy bite, and makes a delicious pesto. Whether you're getting wild rocket from the farmers' market or a bag of pre-washed arugula from the grocery store, this pesto is a quick and tasty one to whip up on the fly.
Arugula Salad with Grilled Nectarines, Blue Cheese and Toasted Pecans This salad is worth making
Nigel Slater's ultra-easy roasted tomatoes are a beautiful way to serve one of summer's top crops in a scene-stealing side dish.
Lia spent a summer in Corfu making this Greek specialty (some nights, she was stationed by the grill with a hairdryer to keep the coals hot), and it's easy to see why it's been a favorite ever since. All you need is a handful of ingredients, and it's easy to scale up to feed a crowd. Serve with warm pita bread, Lia's Real Greek Salad and Yogurt Sauce (Tzatziki).
This healthy potato salad recipe has all the fixins you love — sour cream, bacon, chives, and even goat cheese. Take it to your Fourth of July picnic or any summertime backyard barbecue.
Stone Fruit Salsa This super simple summer salsa is super versatile too—and a great way
Arctic char is a cold-water fish with luscious, buttery texture similar to salmon and lends itself to this smoked fish recipe.
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.
This zucchini salad pairs our Meaty Grilled Zucchini and a lemony Middle Eastern-style dressing for a match made in heaven.
Our gravlax recipe is a simple way to showcase the buttery, rich flavor and texture of Copper River wild salmon that's in season right now.
We like to think of this as the warm-weather version of our popular Spring Vegetable Roast or Winter Ratatouille. Use any combo of veggies you like—you'll need a total of about 2 pounds. These are delicious on their own or drizzled with Rustic Summer Herb Pesto. (A grill basket is one of our favorite summertime pieces of equipment.)
This simple tomato recipe helps summer-fresh tomatoes shine. Use any ripe tomatoes you have—heirlooms, cherry tomatoes, Romas, etc.
These pickled cucumbers are inspired by the spicy-sweet pickles served at Saffron, a popular Thai takeaway in San Diego.
Grilled Squash and Sausage I first made this last year when we were in Denver
There's a lot to love about this pasta salad: a healthy dose of whole grains in the form of quinoa and whole grain penne to the lip-smacking tart-sweet balance from the corn and lime juice.
Grilled zucchini has a lovely smoky charred, meaty quality that's just delicious—and it's easy!
Dry ramen (aka mazesoba) features familiar ramen noodles, minus the broth, in a quick, flavorful sauce made with ground pork or turkey for an easy supper.
Aside from being a simple, tasty lunch or dinner, these little tacos are pretty little things too. Also feel free to tuck any other leftovers in there you like.
We like to think of this as the warm-weather version of our popular Spring Vegetable Roast or Winter Ratatouille. Use any combo of veggies you like—you'll need a total of about 2 pounds. These are delicious on their own or drizzled with Rustic Summer Herb Pesto. (A grill basket is one of our favorite summertime pieces of equipment.)
A touch of butter and tarragon transform summer-fresh corn into a luxurious side dish that pairs beautifully with meat, fish or poultry.
Super-easy, yet packed with flavor, this savory freeform cherry tomato tart works for a weeknight supper or entertaining.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
These simple, healthy snow peas have all the hallmarks of a stellar side dish—just a handful of ingredients, an easy technique and addictive flavor. It's the perfect example of how using a little bit of an “indulgence fat” — in this case butter — the right way can add multitude of flavor in a healthy way.
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.
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.
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
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
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.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that's perfect with any type of topping.
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 sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
Pasta Bolognese is, by definition, a meaty dish—hence, the quotation marks in this recipe’s name. In this case, mushrooms are treated to a traditional technique, for a plant-forward version of “Bolognese” with plenty of umami heft, but also light and bright enough for spring.
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 mushroom stock has stunning rich flavor for stellar soups and fantastic risotto.
Brussels sprouts get an Asian spin with sweet chile sauce for a scene-stealing side dish.
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.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
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 steel cut oatmeal recipe is a great make-ahead option for a healthy breakfast or a savory side dish.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
I fell in love with these giant beans–often served as part of a mezhedes spread–in Athens. They're meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
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.
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).
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
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.
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.
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.
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.
These pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about
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.
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!
Chard + orange + almonds is one very happy ménage à trois on a plate.
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 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.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
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.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
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.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
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.
If you have leftover rice, veggies and shrimp or meat, you've got the fixings for a quick and delicious healthy fried rice recipe.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
This 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.
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.
Topped with feta, braised kale take center stage in this easy tartines for a hearty, fast and healthy 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.
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.
Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.
This simple 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.
Korean food is hot stuff these days, and kimchi is always on the table. Our basic homemade kimchi is easy to make and versatile to use.
This 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.
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
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 pasta dish comes together in minutes with simple items from the pantry and fridge. It's a nourishing, super tasty answer to “what's for dinner?”
Right about now, I get to craving the aromatic bliss of basil. But it's tough to find in winter, and tends to be somewhat bland–and expensive–if you do. My seasonal secret? I use arugula, which is abundant right now both in my garden and on market shelves.
This is the dish that has become tradition for Christopher and me upon returning from the road. For us, any season of the year really, this bowl says welcome home.
I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.
Pasta Bolognese is, by definition, a meaty dish—hence, the quotation marks in this recipe’s name. In this case, mushrooms are treated to a traditional technique, for a plant-forward version of “Bolognese” with plenty of umami heft, but also light and bright enough for spring.
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.
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.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
Using tortillas and leftover sauteed mushrooms, these tasty pizzas come together quickly. They make a lovely light dinner with a Simple Butter Lettuce Salad, and are a quick and easy appetizer that’s lovely with a rosé.
This 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'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 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.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that's perfect with any type of topping.
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.
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.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose 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.
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 fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
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.
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 easy and adaptable chicken stir-fry is a weeknight-friendly meal. No sugar snap peas? just use snow peas, green beans or broccoli.
This spicy, aromatic pumpkin curry recipe with chicken thighs makes for a comforting, healthy dinner. Serve over rice and pair with Gewurztraminer.
This sauce is more silk than velvet, which works beautifully with any type of mushroom, from cremini to morels.
Here’s a streamlined version of Amma’s Rice, a beautiful, golden-hued biryani recipe from Pat Tanumihardja’s heartfelt The Asian Grandmothers Cookbook (Sasquatch Books). Any type of chutney is a good condiment with this rice dish; I enjoy it with tamarind.
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 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.
Miami memories lead to this Cuban-inspired riff of arroz con pollo … only made with whole grain millet in lieu of rice
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.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
Lemon-Fennel Salmon Shallow poaching is an awesome way to cook salmon, keeping it nice and
A stunning, and spicy, preparation of a firm, flaky, tasty fish.
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.
Need to get a tasty, healthy dinner on the table? This curried mussels recipe is ready in under 30 minutes. As bonus, it features a sustainable seafood.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
Like a (healthier), deconstructed cross between oysters Rockefeller and clams casino. Although, honestly … better than both!
Tilapia is an affordable, sustainable fish. Here, we use it in a healthy version of New Orleans-style po' boy sandwiches.
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.
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.
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.
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.
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!
A little leftover fish provides inspiration for an elegant, easy salmon sandwich recipe with lemon-spiced mayonnaise.
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.
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.
Lia's egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
Lemony Kale Salad This may sound like a strange one, but “massaged” kale becomes tender
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
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 simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
This unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
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 entrée salad — with healthy quinoa and crispy snow peas and cabbage — makes a generous amount, and that’s okay, because leftovers hold up nicely for lunch another day.
I 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.
Black bean soup from scratch in less than an hour. You've got to love a pressure cooker.
Lentils and chickpeas are a match made in heaven, and this bright, lemony salad recipe easily expands to feed a crowd (trust me on that one!).
This mushroom stock has stunning rich flavor for stellar soups and fantastic risotto.
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.
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.
You’ll want a tender “fryer” or “young” rabbit for this recipe; fryers typically weigh less than 3 pounds. Ask the butcher to cut the rabbit into six serving pieces, which makes this a simple dish you can prepare on a weeknight.
This dish is 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 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.
These easy grilled beef tacos come together in less than 30 minutes. You'll even have leftovers for sandwiches and salads later in the week.
These 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.
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.
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.
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.
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.
Korean food is hot stuff these days, and kimchi is always on the table. Our basic homemade kimchi is easy to make and versatile to use.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
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.
These easy grilled beef tacos come together in less than 30 minutes. You'll even have leftovers for sandwiches and salads later in the week.
These 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.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
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.
Creamy Lemon Dressing I made this dressing one day when I was craving a lemony
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 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.
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.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
This unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote
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.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
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 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.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
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.
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.
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.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
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.
Lemon-Fennel Salmon Shallow poaching is an awesome way to cook salmon, keeping it nice and
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.
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 lamb chops remind me of my time on Corfu. After we'd close the restaurant late at night, we'd grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.
This simple, 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 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.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
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.
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 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 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.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
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.
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.
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
A traditional Indian condiment gets a spring makeover with fennel and mint.
Use any combo of wild spring mushrooms you find for this simple saute—porcini, shiitake, oyster, morel, hedgehog, etc. Or add creminis (brown mushrooms) to the mix.
Lemony Kale Salad This may sound like a strange one, but “massaged” kale becomes tender
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
This easy, 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 simple, healthy snow peas have all the hallmarks of a stellar side dish—just a handful of ingredients, an easy technique and addictive flavor. It's the perfect example of how using a little bit of an “indulgence fat” — in this case butter — the right way can add multitude of flavor in a healthy way.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and
These simple, healthy snow peas have all the hallmarks of a stellar side dish—just a handful of ingredients, an easy technique and addictive flavor. It's the perfect example of how using a little bit of an “indulgence fat” — in this case butter — the right way can add multitude of flavor in a healthy way.
This easy 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.
Pasta Bolognese is, by definition, a meaty dish—hence, the quotation marks in this recipe’s name. In this case, mushrooms are treated to a traditional technique, for a plant-forward version of “Bolognese” with plenty of umami heft, but also light and bright enough for spring.
This 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 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.
This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
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 simple side dish adds Asian flair to any meal. These sugar snaps are delicious hot out of the pan or at room temperature for lunch the next day. Mirin is a sweet wine made from glutinous rice that’s a staple of Japanese cooking.
Use any combo of wild spring mushrooms you find for this simple saute—porcini, shiitake, oyster, morel, hedgehog, etc. Or add creminis (brown mushrooms) to the mix.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about…
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
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.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote…
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
This simple, 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.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good…
A traditional Indian condiment gets a spring makeover with fennel and mint.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
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.
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!).
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
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.
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!
This coleslaw is super simple, crazy versatile, and so good I could eat the whole bowl by itself. Serve it on our Spicy Fish Tacos, as a side with poultry or as a kick-ass sandwich condiment.
These 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'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 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.
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.
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.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
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 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.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
Korean food is hot stuff these days, and kimchi is always on the table. Our basic homemade kimchi is easy to make and versatile to use.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
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.
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 spring trout dish is made en papillote, a classic French technique that's a great technique for delicate fish and springtime ingredients.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good…
Lemony Kale Salad This may sound like a strange one, but “massaged” kale becomes tender…
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
This simple side dish adds Asian flair to any meal. These sugar snaps are delicious hot out of the pan or at room temperature for lunch the next day. Mirin is a sweet wine made from glutinous rice that’s a staple of Japanese cooking.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about…
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.
Creamy Lemon Dressing I made this dressing one day when I was craving a lemony…
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
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.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
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.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright…
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…
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…
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
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.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
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 spicy, aromatic pumpkin curry recipe with chicken thighs makes for a comforting, healthy dinner. Serve over rice and pair with Gewurztraminer.
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.
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 sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
These easy grilled beef tacos come together in less than 30 minutes. You'll even have leftovers for sandwiches and salads later in the week.
These 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.
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.
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.
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.
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.
Mark Bitterman is passionate about salt. Here, he tells us how to use artisanal salts to mindfully enhance a meal.
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.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
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 fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
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.
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!).
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.
These lamb chops remind me of my time on Corfu. After we'd close the restaurant late at night, we'd grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
Chard + orange + almonds is one very happy ménage à trois on a plate.
This unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
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.
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
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!
If you have leftover rice, veggies and shrimp or meat, you've got the fixings for a quick and delicious healthy fried rice recipe.
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.
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and…
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 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.
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
These sweet potato wedges have a spicy foil to their sweetness. They're reminiscent of sweet potato fries, but a whole lot healthier.
This 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 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.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about
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.
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 radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
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.
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and
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 sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it's made with fresh green beans, it's sooooo much better.
Chard + orange + almonds is one very happy ménage à trois on a plate.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.
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.
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.
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!
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
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!).
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison's terrific new book, “Vegetable Literacy.”
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.
Inspired by the Spanish dish of the same name, our migas combine day-old bread, leftover greens, eggs and sausage for a hearty one-pan dinner—or breakfast (but not to be confused with the Tex-Mex version using leftover tortillas or tortilla chips).
This steel cut oatmeal recipe is a great make-ahead option for a healthy breakfast or a savory side dish.
Want to make bread at home? It's easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.
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.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
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 strata is like a savory bread pudding; custardy on the inside and crisp on the outside. It’s a nod to the version my Aunt Judy makes . . . serious incentive to wake up.
This meal is our family's traditional Christmas Day breakfast. Christopher mans the comal after the Santa festivities, while we all fill our coffee mugs and wait for our plates.
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 little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
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 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.
This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you're making a smart, sustainable choice.
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.
Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
Peas definitely fall into the “can't get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis.
This is 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.
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
I find that finger food naturally slows down a meal and focuses attention. When you've got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it's hard not to have the meal take on a different tenor.
A super-quick and tasty hors d'oeuvre from simple pantry and freezer ingredients.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
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.
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!
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.
Use our lightened, all-purpose pastry dough for sweet and savory pies!
Use organic milk, eggs and a vanilla bean to make a luscious pudding.
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.
The proof is in this pudding: moderation can mean indulgence too.
One of my mom's springtime standards is strawberry-rhubarb pie. Here's my take in a rustic crostata. In any form, rhubarb's tart taste is a perfect foil to sweet strawberries.
These mini tarts taste like an oatmeal cookie topped with figs, honey and yogurt . . . only with a more grown-up look. They're the ultimate healthy dessert for summer.
Pistachios and coarse sea salt come together in this salty-sweet brittle that’s delicious on its own or crumbled over ice cream or our Chai-Spiced Amaranth Pudding.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
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
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.
Traditional carrot cake gets a healthy makeover with our delicious carrot cake cupcakes, crowned with honey cream cheese frosting.
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.
This easy lemon curd recipe can be made with just three basic kitchen tools.
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 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.
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.
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 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.
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 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.
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.
Easy Homemade Plum Sauce I'd never thought of making plum sauce with dried plums (duh).
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
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.
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.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
This homemade mayonnaise recipe is rich and tangy in a way that mayo from a jar can't duplicate.
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
A traditional Indian condiment gets a spring makeover with fennel and mint.
Homemade chicken stock recipe is easy to make and has a mellow quality that makes it particularly versatile in soups and sauces.
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