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 simple side dish adds Asian flair to any meal. These sugar snaps are delicious hot out of the pan or at room temperature for lunch the next day. Mirin is a sweet wine made from glutinous rice that’s a staple of Japanese cooking.
This is 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.
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.
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 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.
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.)
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).
One of my mom’s springtime standards is strawberry-rhubarb pie. Here’s my take in a rustic crostata. In any form, rhubarb’s tart taste is a perfect foil to sweet strawberries.
This 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.
Chicken paillards are really just pounded-thin chicken breasts. They work great on the grill because they cook up quickly and evenly. These get an added punch of flavor from a quick paste applied before grilling.
Swiss chard is a quick-cooking green that’s also tender enough to enjoy raw, which makes this a refreshing — and super quick and easy — side or standalone salad.
Slow cooking Swiss chard makes it silky and delicious, and a splash of fish sauce gives adds earthy heft.
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 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 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 luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
This fast-and-easy roasted cabbage has become one of my go-to greens dishes. It’s a terrific, tasty light meal served with rice.
This is one of my all-time favorite dinners. And when you have leftover Roasted Butternut Squash and Shallot on-hand, it comes together quickly. Brushing the tortillas with oil and baking them in the oven mimics the crispy texture of traditional deep-fried tostada shells, but with a lot less fat and mess.
This quick Pasta Puttanesca is one of my favorite pull-from-the-pantry meals that transcends all seasons. Full of bold flavors that go beyond most throw-together meals.
Broccolini is a hybrid of broccoli and kai-lan, with longer, thinner stalks and smaller, looser florets than regular broccoli. This version packs on the flavor with a pan sear and crisp, garlicky breadcrumbs.
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and
Honey-Ginger Roasted Carrots lend just a touch of sweetness—and sunny color—to old-school hummus.
Spiralizing beets creates a gorgeous pile of vegetables. If you don’t have a spiralizer, you can grate the beets.
This is our go-to weeknight meal. Everyone—including our 9-year old daughter—loves these. The number of “steaks” you get off of each cauliflower depends on the size of the head.
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
Crumbly, flaky, DELICIOUS whole grain strawberry shortcakes … come and get ’em!
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote
Caramelized shallot and sweet potato come together with the zing of lime and heat of chile in this easy, healthy side dish or vegetarian main course.
I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana’s Willow Spring Ranch at Shelton’s Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
Steaming showcases the subtle flavor and creamy texture of fresh new potatoes. Add a simple dressing with lime zest and coarse sea salt, and tuck in.
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.
These chicken thighs come together without much fuss, but the honey and balsamic vinegar give them a surprisingly complex depth of flavor.
Got an Instant Pot or pressure cooker? Then you can enjoy this from-scratch corned beef recipe in less than two hours, start to finish.
The subtle spice rub and fragrant fennel make this easy fish dish something special.
Alison Lewis’s colorful, bright-flavored chicken salad recipe, from her book, “400 Best Sandwich Recipes, is a surefire lunch-box winner.
When it comes to side dishes on hectic weeknights, whole wheat couscous is a busy cook’s best ally.
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.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
A traditional Indian condiment gets a spring makeover with fennel and mint.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Sauteing sunchokes in a little olive oil, butter and sugar transforms a homely tuber into a beautiful side dish.
Use this asparagus–simple and addictive–as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
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 recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
You may know–and love–radishes in their raw state. But they’re lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.
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.
With this easy recipe you get to have your luscious strawberry cheesecake but in a perfect portion-controlled tartlet size. You can enjoy all of it too . . . without worrying about overindulging.
These buffalo burgers take their flavor inspiration from a classic American dish to create memorable barbecue fare.
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.
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 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.
In this one-pot recipe, the chicken is seared and braised in one pot, and then the braising liquid is reduced to a silky gravy.
This soup is a whole lot of flavor—and comfort—in a very short time, when you’ve got cooked chicken on hand. Shiitake mushrooms are great in this, but use any variety you like.
These cutlets are a simplified version of chicken Milanese, using a flavorful schmear of Dijon mustard instead of an egg and dredging the chicken in one coating of bread crumbs.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
Chicken paillards are really just pounded-thin chicken breasts. They work great on the grill because they cook up quickly and evenly. These get an added punch of flavor from a quick paste applied before grilling.
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
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.
Chard + orange + almonds is one very happy ménage à trois on a plate.
Chicken Thighs Braised with Lemons, Olives and Chickpeas This recipe shouts (whispers?) comfort. It may
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.
These chicken thighs come together without much fuss, but the honey and balsamic vinegar give them a surprisingly complex depth of flavor.
There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.
Alison Lewis’s colorful, bright-flavored chicken salad recipe, from her book, “400 Best Sandwich Recipes, is a surefire lunch-box winner.
This sauce is more silk than velvet, which works beautifully with any type of mushroom, from cremini to morels.
Alison and I got to talking about chicken the other day and were reminiscing how, when she was my editor at Cooking Light, readers couldn’t get enough of stuffed chicken breasts. And then we remembered why. They’re moist and tasty, quite elegant-looking, and cook faster than you’d think. Because they’re “beefed up” by the stuffing, you can easily serve four with only two breast halves.
Miami memories lead to this Cuban-inspired riff of arroz con pollo … only made with whole grain millet in lieu of rice
Classic chicken noodle soup gets an Asian spin with a spicy beef-infused broth and thin vermicelli noodles. It’s a comforting soup for cold and flu season.
Hearty duck confit and earthy French lentils elevate this fresh, simple frisee salad to a satisfying entree.
Tuck leftover Thanksgiving turkey into this simple, zesty casserole.
If you’re cooking for a couple or a small crowd on Thanksgiving–or any time of the year, really–this turkey breast is a serious winner.
The start of hunting season inspires an easy duck breast recipe with a memorable sauce.
This easy and adaptable chicken stir-fry is a weeknight-friendly meal. No sugar snap peas? just use snow peas, green beans or broccoli.
Here’s a streamlined version of Amma’s Rice, a beautiful, golden-hued biryani recipe from Pat Tanumihardja’s heartfelt The Asian Grandmothers Cookbook (Sasquatch Books). Any type of chutney is a good condiment with this rice dish; I enjoy it with tamarind.
This healthy oven-fried chicken recipe yields results as brown and crispy as any traditional fried chicken, but it’s easy enough to for a weeknight dinner.
This super-flavorful recipe is a delicious way to use that valu-pak of chicken thighs that’s in your freezer. Serve over whole wheat couscous or bulgur.
A simple technique allowing the duck legs to cook in their own juices yields a succulent duck confit that’s lower in fat that traditional versions.
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
This spicy, aromatic pumpkin curry recipe with chicken thighs makes for a comforting, healthy dinner. Serve over rice and pair with Gewurztraminer.
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.
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.
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.
Lemon-Fennel Salmon Shallow poaching is an awesome way to cook salmon, keeping it nice and
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.
The subtle spice rub and fragrant fennel make this easy fish dish something special.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
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.
Like a (healthier), deconstructed cross between oysters Rockefeller and clams casino. Although, honestly … better than both!
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
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.
Luscious sablefish (black cod) is a great candidate for this simple smoked-fish recipe.
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.
Arctic char is a cold-water fish with luscious, buttery texture similar to salmon and lends itself to this smoked fish recipe.
This dish of hearty whole grain wheat berries, summer-fresh zucchini and shrimp embodies Nourish Network’s body, soul and planet mission.
A little leftover fish provides inspiration for an elegant, easy salmon sandwich recipe with lemon-spiced mayonnaise.
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.
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.
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.
Tilapia is an affordable, sustainable fish. Here, we use it in a healthy version of New Orleans-style po’ boy sandwiches.
Sablefish, aka black cod or butterfish, is a fatty, mild-flavored fish with a luscious texture. Slathered with this ginger-soy glaze, it practically melts in your mouth.
This confetti-colored ceviche salad with bay scallops has Asian-leanings (think ceviche meets green papaya salad) in a versatile summertime dish.
A stunning, and spicy, preparation of a firm, flaky, tasty fish.
Commercial fish sticks are loaded with fillers and preservatives. Try these easy homemade fish fingers with a zippy tartar sauce instead.
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.
Barramundi’s meaty yet flaky texture makes it a good pair for dishes with an Asian flair. Like this one, with caramelized shallots and chile and a savory splash of fish sauce.
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you’re making a smart, sustainable choice.
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!
In this one-pot recipe, the chicken is seared and braised in one pot, and then the braising liquid is reduced to a silky gravy.
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.
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.
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.
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.
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.
In this one-pot recipe, the chicken is seared and braised in one pot, and then the braising liquid is reduced to a silky gravy.
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.
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.
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.
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.
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.
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
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!).
Lemony Kale Salad This may sound like a strange one, but “massaged” kale becomes tender
This fresh, bright, light turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers.
This homemade Caesar dressing recipe, inspired by one from Ana Sortun of Oleana, is a staple in my house. I hope it will be in yours too.
This 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.
Chard + orange + almonds is one very happy ménage à trois on a plate.
Lemon-Fennel Salmon Shallow poaching is an awesome way to cook salmon, keeping it nice and
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.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about
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 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 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.
Creamy Lemon Dressing I made this dressing one day when I was craving a lemony
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you’re feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
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 unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
This Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
A traditional Indian condiment gets a spring makeover with fennel and mint.
These sweet potato wedges have a spicy foil to their sweetness. They’re reminiscent of sweet potato fries, but a whole lot healthier.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
File this recipe under delicious aromatherapy, because your house will smell amazing as the onions roast. These flavorful onions are amazing atop pizza, chopped and added to cooked whole grains, and in our Rustic Roasted Onion & Spinach Tart. Be sure to use more mature spring onions with big bulbs at the end.
This easy spring trout dish is made en papillote, a classic French technique that’s a great technique for delicate fish and springtime ingredients.
These easy grilled beef tacos come together in less than 30 minutes. You’ll even have leftovers for sandwiches and salads later in the week.
I 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 simple side dish adds Asian flair to any meal. These sugar snaps are delicious hot out of the pan or at room temperature for lunch the next day. Mirin is a sweet wine made from glutinous rice that’s a staple of Japanese cooking.
This 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.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
I waffled about whether to name this ‘hummus’ or ‘chickpea dip’, but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you’ve ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
These 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.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
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
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
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.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote
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 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.
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.
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 sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
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.”
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it’s made with fresh green beans, it’s sooooo much better.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
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.
A super-quick and tasty hors d’oeuvre from simple pantry and freezer ingredients.
Quiches always leave me feeling greasy and bloated. This one, my friends, is different. The crust is crunchy-chewy (healthy and gluten-free) quinoa, and the midsection is filled with garlicky chunks of broccoli and the sharp tang of Cheddar. And, as my 7-year-old daughter proved, this is a quiche kids love, too.
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.
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 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.
Nothing showcases the culinary power of eggs quite like a soufflé. Serve this spinach souffle with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
This simple side dish 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.
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.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good…
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote…
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 luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
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 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.
Use any combo of wild spring mushrooms you find for this simple saute—porcini, shiitake, oyster, morel, hedgehog, etc. Or add creminis (brown mushrooms) to the mix.
These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
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 easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you’re feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
This simple, springy pesto recipe is a versatile friend in the kitchen. Use to flavor whole grains, dollop on fish or chicken, or dress a bowl of pasta.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it’s made with fresh green beans, it’s sooooo much better.
These sweet potato wedges have a spicy foil to their sweetness. They’re reminiscent of sweet potato fries, but a whole lot healthier.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison’s terrific new book, “Vegetable Literacy.”
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.
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.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
This is based on a bar snack Alison spotted while, well, sitting at the counter at a local wine bar watching the bartender turn out quick pizza-like snacks with lavash (a type of Armenian flatbread), a variety of toppings and a toaster oven.
This no-crust quiche is a quickie you can bust out at the last minute on those nights when you don’t have time for much more. It really focuses on the vegetables with just enough custard to hold it all together (very “nourishing!”). Leftovers are a treat reheated for breakfast or lunch another day.
This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it’s wonderfully toothsome in this salad. If you can’t find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you’ve got a nice, hearty, nourishing meal.
These 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 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.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about…
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
A traditional Indian condiment gets a spring makeover with fennel and mint.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
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.
Strawberry Arugula Salad Strawberry, arugula and avocado are a beautiful trio, creating sweet, spicy and…
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
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.
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.
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.
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 have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
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 southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at sunny days.
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.
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 Central California-style barbecue side is a perfect dish to showcase the beauty and flavor of heirloom beans.
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.
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
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.
These cutlets are a simplified version of chicken Milanese, using a flavorful schmear of Dijon mustard instead of an egg and dredging the chicken in one coating of bread crumbs.
I’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 basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
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.
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.
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.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
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.
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
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.
Mark Bitterman is passionate about salt. Here, he tells us how to use artisanal salts to mindfully enhance a meal.
These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
Creamy Lemon Dressing I made this dressing one day when I was craving a lemony…
Chard + orange + almonds is one very happy ménage à trois on a plate.
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote…
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 easy grilled beef tacos come together in less than 30 minutes. You’ll even have leftovers for sandwiches and salads later in the week.
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
This luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
This spicy, aromatic pumpkin curry recipe with chicken thighs makes for a comforting, healthy dinner. Serve over rice and pair with Gewurztraminer.
Lemon-Fennel Salmon Shallow poaching is an awesome way to cook salmon, keeping it nice and…
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about…
If you have leftover rice, veggies and shrimp or meat, you’ve got the fixings for a quick and delicious healthy fried rice recipe.
This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
This easy spring trout dish is made en papillote, a classic French technique that’s a great technique for delicate fish and springtime ingredients.
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!).
Rich, flavorful grilled wild Alaskan salmon is an ideal ingredient for winning weeknight dinners.
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.”
This unique Kale Caesar Salad–with spicy-crispy parmesan-almond “croutons”–is hearty enough to be a main course.
Lemony Kale Salad This may sound like a strange one, but “massaged” kale becomes tender…
These sweet potato wedges have a spicy foil to their sweetness. They’re reminiscent of sweet potato fries, but a whole lot healthier.
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright…
This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it’s made with fresh green beans, it’s sooooo much better.
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 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.
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good…
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you’re making a smart, sustainable choice.
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 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.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
Want to make bread at home? It’s easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Roasted Broccoli with Garlic, Chile and Lemon Zest Roasting broccoli is a very, very good
Chard + orange + almonds is one very happy ménage à trois on a plate.
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 radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
This basic, versatile recipe for white beans can be enjoyed on its own, added to pasta or dressed up with tuna.
Spiced Quinoa Quinoa is such a versatile grain—terrific on its own and beside just about
6 ingredients and a hot oven highlight the texture and sweet flavor of beets.
These sweet potato wedges have a spicy foil to their sweetness. They’re reminiscent of sweet potato fries, but a whole lot healthier.
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.
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 luscious, easy, vibrant green slow-cooked asparagus has become my go-to spring side dish.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
Fregola is an Italian rolled pasta similar to Israeli couscous, and it’s wonderfully toothsome in this salad. If you can’t find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you’ve got a nice, hearty, nourishing meal.
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
Time and a Dutch oven make it easy to bake wonderful, rustic homemade bread — without kneading.
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it’s made with fresh green beans, it’s sooooo much better.
This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
Quick-cooking bulgur comes to the rescue when you need an easy whole-grain side dish!
This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!
Carrots starring in a main dish? You bet! This vegan entree is inspired by Deborah Madison’s terrific new book, “Vegetable Literacy.”
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.
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!).
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
Grilled Polenta with Blistered Snow Peas & Bok Choy This is the recipe I wrote
This steel cut oatmeal recipe is a great make-ahead option for a healthy breakfast or a savory side dish.
Inspired by the Spanish dish of the same name, our migas combine day-old bread, leftover greens, eggs and sausage for a hearty one-pan dinner—or breakfast (but not to be confused with the Tex-Mex version using leftover tortillas or tortilla chips).
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.
Roasted asparagus shines when topped with a luscious poached egg and crisp prosciutto in this easy spring dinner or brunch.
Lia’s egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
This 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.
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.
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.
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 meal is our family’s traditional Christmas Day breakfast. Christopher mans the comal after the Santa festivities, while we all fill our coffee mugs and wait for our plates.
Want to make bread at home? It’s easy with this this no-knead bread recipe that lets time and yeast do most of the work for you.
This 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!
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.
Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.
A super-quick and tasty hors d’oeuvre from simple pantry and freezer ingredients.
This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you’re feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.
This easy recipe is a game-changer when it comes to cauliflower. Served with a simple aioli sauce, these roasted cauliflower will win over veggie haters.
These cakes are crispy and flavorful and delightful as a light meal on their own, or as an innovative finger food. Serve them with our Curry Dipping Sauce.
This nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
Sometimes, to be true to yourself, you have to mix things up a bit. Which is just what we did to this party staple to make it more nourishing (and, dare I say, tastier) all around.
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.
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.
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.
Gougeres are the classic nibble with Champagne. Here, we give them a Spanish spin with manchego cheese . . . try them with a glass of cava.
I fell in love with these giant beans–often served as part of a mezhedes spread–in Athens. They’re meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.
These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.
I waffled about whether to name this ‘hummus’ or ‘chickpea dip’, but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you’ve ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
Mushrooms and Parmigiano-Reggiano are the kings of umami, amplifying one another’s flavor exponentially. Spinach and prosciutto add even more to the mix to make this hors d’oeuvre simply irresistible.
These 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 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.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
Our chocolate biscotti recipe is infused of orange flavor from freshly grated zest. Made with cocoa, chopped chocolate and pistachios, it’s an ideal cookie.
Pick a few extra plums for this ultra-simple dessert. It’s got both grown-up aesthetic appeal and a healthful hit of whole grain.
A touch of whole wheat pastry flour boosts the nutrition in these classic oatmeal chocolate chip cookies.
These are just about my favorite cookie in the world. They’re feather light, seemingly suspended together with dark chocolate chips, with a satisfying crisp-chewiness.
One of my favorite desserts to make during the holidays is Chocolate Truffles. They’re super easy and freeze beautifully which means you can make them well-ahead. This version features three flavors perfect for the Thanksgiving table—orange, bourbon and pecan—and packs a lot of pleasure in just a few bites. ~ by Jacqueline Church
Use organic milk, eggs and a vanilla bean to make a luscious pudding.
This easy lemon curd recipe can be made with just three basic kitchen tools.
The proof is in this pudding: moderation can mean indulgence too.
This dish is a great one to make when you’re stalled between fruit seasons. Frozen organic fruit is preserved at its peak and is a great time-saver when you want a quick dessert.
This dessert has a pudding-like consistency and decadently rich flavor . . . for about 30 calories more than a serving of low-fat Oreos.
Traditional carrot cake gets a healthy makeover with our delicious carrot cake cupcakes, crowned with honey cream cheese frosting.
Use our lightened, all-purpose pastry dough for sweet and savory pies!
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.
Peanut butter, chocolate, popcorn and a sprinkle of crunchy sea salt … simply irresistible!
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.
Pistachios and coarse sea salt come together in this salty-sweet brittle that’s delicious on its own or crumbled over ice cream or our Chai-Spiced Amaranth Pudding.
These 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.
11 show-stopping cookies and treats that are perfect for a holiday cookie exchange or gifts.
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.
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.
Easy Homemade Plum Sauce I'd never thought of making plum sauce with dried plums (duh).
Our easy aioli recipe combines a simple shortcut and authentic garlicky, lemony flavor while trimming calories and fat.
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.
These pickled red onions come together in a flash to add bright flavor and crunch to all kinds of dishes.
Pistachio Gremolata Gremolata is an Italian garnish typically used to add a touch of bright
When fresh tomatoes have gone out of season, turn to BPA-free canned tomatoes to whip up this speedy, multipurpose sauce.
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.
Homemade chicken stock recipe is easy to make and has a mellow quality that makes it particularly versatile in soups and sauces.
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.
I first encountered this sauce at a remote resort in the Copper Canyon. It’s simple, but deceptively flavorful. Use it as a rustic salsa or as a sauce spooned over grilled chicken.
This homemade mayonnaise recipe is rich and tangy in a way that mayo from a jar can’t duplicate.
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