When braised, chuck becomes one of the most tender cuts of meats. This recipe has you brown the meat and then cook at a long, gentle simmer in coconut milk. Whatever you do, don't rush the cooking, or the beef will end up chewy. Try serving this over white rice.
Simple and delicious! The accompanying green sauce adds a bright punch of flavor.
Pot roast is typically a weekend dinner, requiring loads of time in the oven. Scented with rosemary and thyme, these delicious, individual-sized ones speed up the process to get dinner on the table in under two hours, most of which is hands-off time on the oven. This makes a great meal on its own, or with some good bread and a salad.
Sprinkle this delicious dessert with some granola, and it could pass for breakfast, too.
These pancakes are gently scented with pear. For best results, make sure the pears you use are ripe and fragrant.
This is a substantial and filling autumnal salad that can easily be served as a main dish.
This hearty salad is loaded with crunchy, lightly cooked broccoli and dressed in creamy almond vinaigrette.
When roasted, cippolini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.
Packed with butternut squash, bananas, and spinach, this delicious smoothie is more of a meal than a drink.
Along with tempeh and sweet potatoes (a perfect pair!), this hearty stew is scented with warming spices and is served garnished with a dollop of yogurt and nutty toasted pumpkin seeds.
This mostly hands-off dish is delicious served over rice with chopped cilantro, chives, or toasted coconut flakes.
Serve these delicious summer rolls with your favorite dipping sauce. They make a lovely light meal.
Furikake is the salt & pepper of Japan, often sprinkled on rice to make it more flavorful. It's a crunchy, salty seasoning that typically contains bonito flakes or salmon bits, as well as MSG. This home-made version is simple to make. Try it on rice, as they do in Japan, or on popcorn for a yummy treat!
This delicious dip, with deeply caramelized onion, tart apple, and fragrant thyme, just happens to be gluten-free and vegan!
Papalo is an herb which is a staple in Mexican cooking, and is often set out on the table at mealtime with bunches of parsley and cilantro. It has a unique, distinctive flavor that is similar to cilantro and goes well in dishes where you would use that herb - but be aware that a little goes a long way.
This pickled eggplant is so good! Drizzle it with olive oil and eat it on toast.
Use this delicious fruit butter on buttered toast, as a topping for waffles, or as a glaze for meats.
Dark, sweet cherries and black plums make a delicious, rich jam, and the addition of bourbon or brandy makes it luxurious.
These yummy, sweet, tangy pickles take a little bit of work over the course of a week to prepare. They do not need to be processed in boiling water, but are shelf stable and will keep for 1 year.
Earl Grey tea gives this easy jam a subtle floral note.
If you are not a ketchup person now, this spicy and sweet spread is likely to convert you! A little jar would also make a great gift in the summer.
Here's a perfect recipe to preserve some of this summer's crop of tomatoes.
This is a great summertime dish that's great for a weeknight, but definitely fancy enough for a dinner party.
Stone fruits are transformed when cooked. The fruit sugars are intensified, and they hardly need any sugar to make an indulgent, but still fairly healthful dessert. They're delicious on their own, but try with a scoop of vanilla ice cream, or a spoonful of creme fraîche on top.
Grilling or broiling the vegetables in this salsa makes it extra special. It will keep in the fridge for about a week, so double the recipe if you'd like!
This light, cold soup makes a great meal on a hot summer night, and turning on the stove isn't even a requirement!
These stewed plums are lovely to eat at any time of day. Have them with hot cereal or spoon them on toast with some cream cheese or butter.
This is a fun summery fruit salad to play around with. Make it as written, or substitute the peaches for mangoes or another stone fruit.
Serve this chutney with roasted meats or alongside a charcuterie or cheese platter.
This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.
Substitute your favorite stone fruit for nectarines in this recipe.
Use your favorite stone fruit or a combination for this delicious dish. It's yummy on it's own, but would also be nice paired with ice cream or yogurt, or stirred into oatmeal.
If ricotta isn't your favorite, use lightly sweetened mascarpone instead, or even whipped cream!
This fruit salad is great immediately after assembling, but if you have a day to let the flavors develop in the refrigerator, it's even better!
This peach salsa is nice with tacos and tortill chips, but try it alongside anything grilled, too!
This recipe will result in something similar to an English muffin - only dense, and packed with seeds and grains. They must be toasted to be fully enjoyed.
Eggplant, tomatoes, and basil are made for each other!
Delicately flavored fennel seeds and the warm heat of chili peppers makes this egg salad over the top delicious. Cooking the eggs for just eight minutes will ensure that they're perfectly creamy.
You heard that right! Parsley delivers a hefty dose of vitamin C and gives smoothies a bright green hue.
This is a super easy, incredibly flavorful dip. Serve it with sliced baguette or crackers.
This frittata uses fragrant fresh herbs by the handful. Feel free to make substitutions - this is a very versatile recipe and would be delicious with a generous amount of other herbs or tender greens.
Radishes get special treatment here: sautéed with snap peas and butter, then glazed with orange juice and dill! Yum.
These kebabs, marinated in a delicious coconut milk, lime, and peanut marinade, will definitely be a hit at your next cook out.
Bunched turnips are the small, delicately flavored turnips that appear in Produce in spring. They are delicious raw, or gently glazed as in this recipe.
A bit of cardamom takes this simple smoothie from everyday to unexpected.
A more sophisticated, but still just as yummy, french fry.
Marcella Hazan says, "Whenever I have demonstrated this dish, professional cooks...were startled at how dark I allowed the artichokes to get. But it is only then, when they have deeply and confidently browned, that they develop flavor, sapore."
Serve with crusty bread for sopping up the flavorful pan juices.
This Middle-Eastern dish boasts great textures and flavors and makes a filling meal all by itself.
Pair this with some sautéed vegetables for a delicious meal.