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."
Nutty toasted pecans are a nice complement to Brussels sprouts.
This recipe uses heat and sugar to quickly pickle thinly sliced Meyer lemon. The sweet, sour, and lightly bitter pickled lemon adds tons of flavor to this fast chicken dinner.
Radishes get special treatment here: sautéed with snap peas and butter, then glazed with orange juice and dill! Yum.
This is an interesting variation on the (almost!) ubiquitous kale chip that has been popping up everywhere. Savoy cabbage, being the showiest of all cabbage with its crinkly leaves, makes a very elegant snack.
Hearty seitan and mushrooms form the base in this rich and flavorful chili.
This slighty sweet, salty dressing takes a bowl of simple steamed vegetables and warm grains to another level.
This baked egg dish is made by layering the ingredients in muffin tins, making them simple to serve and a pleasure to eat.
With minimal preparation and not too many ingredients, this is a great way to enjoy dandelion greens.
This two ingredient compote couldn’t be easier! Serve it on waffles, fresh toast, pancakes, oatmeal, or ice cream. When it’s cherry season, try using pitted cherries in place of up to half of the strawberries. And when fresh strawberries are no longer available, frozen would be a great substitute.
This mostly hands-off dish is delicious served over rice with chopped cilantro, chives, or toasted coconut flakes.
Who doesn't love slow cooker recipes?
Adjust the level of spices in this dish with more or less cayenne. Serve with greens and cornbread.
This jam could be served with roasted chicken or pork tenderloin, or spread on a grilled cheese sandwich.
Subtly spicy mizuna contrasts with crispy snow peas and savory, marinated tempeh in this meal-sized salad. Mizuna is related to mustard greens, but has much milder flavor.
After a winter of root vegetables and more root vegetables, fresh, bright green spinach and tender young garlic are such treats!
A marinade of yogurt, orange, cumin, and saffron flavor these juicy chicken kebabs. Served with lime wedges and lavash or pita, it's a special but deceptively easy meal.
This rich and creamy strawberry shake is warmly spiced with vanilla, cloves, cardamom, cinnamon, and ginger. Don't forget to soak the cashews overnight!
Sautéeing beet greens in olive oil turns them meltingly tender, making them a delicious topping for crostini.
Combining a high temperature, salting, a heavy pan, and splayed legs results in an evenly cooked bird, crunchy skin, and perfectly carmelized vegetables. When ramps are not available, try another vegetable.
Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.
This fresh and crunchy potato salad is accented with spring and summer vegetables, a great dish for upcoming picnics and potlucks.
Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.
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 an easy tea cake to whip up, and turns out fragrant with citrus and sticky with marmalade.
Serve this chutney with roasted meats or alongside a charcuterie or cheese platter.
You heard that right! Parsley delivers a hefty dose of vitamin C and gives smoothies a bright green hue.
When the weather turns warm, cold noodle salads always hit the spot. The unusual addition of strawberries here adds a welcome sweet-tart contrast to the salty miso dressing. Serve alongside anything grilled.
This delicious smoothie is an excellent way to start the day. This recipe also makes incredible popsicles! Double or triple the recipe, pour into molds, and freeze.
This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.
This peach salsa is nice with tacos and tortill chips, but try it alongside anything grilled, too!
Add fresh herbs or chopped red onion to spice up this basic recipe
These not-too-sweet, shortbread-style cookies are a great basic cookie to have in your back pocket. Barley or oat flour instead of the rye flour could be interesting here, or if you want something more neutral, regular all-purpose would work too!
A sweet and unusual dessert.
This gratin, with a crispy crust and a soft, creamy filling, is surprisingly easy to make.
This soup will make you realize that sweet potatoes, apples, and potatoes are made for each other! The hint of lime juice and chili powder that garnish each serving is key.
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.
Gluten-free and vegan, this pasta dish is creamy comfort food that everyone can enjoy. Toss in more cooked vegetables before serving if you’d like – steamed kale or roasted broccoli would be delicious.
These are delicious whether cooked indoors or out!
Toasting the hazelnuts instead of leaving them raw results in maximum hazelnut flavor, so don't leave this step out! This nut milk is mildly sweet, but you could add a teaspoon or more of your sweetener of choice, if it's not quite sweet enough for you.
This dish is perfect for making the slow transition from summer to fall.
This is Marcella Hazan's classic recipe for tomato sauce. It calls for just four ingredients and is celebrated for its simplicity and surprisingly rich flavor.
Here's a perfect recipe to preserve some of this summer's crop of tomatoes.
This healthy meal can be on the table in 30 minutes, perfect for a weeknight dinner, or feeding impromptu guests.
Turkish people know how to cook vegetables like no one else, and these incredible zucchini fritters are no exception. Served with an easy salad of sliced tomatoes drizzled in olive oil, this is a perfect summer meal.
Summer squash soaks up the garlic, herbs, and lemon in this marinade like a sponge, and bursts with flavor after a quick turn on the grill. Use the extra marinade (you'll have some leftover) to drizzle over a grain salad, or to grill more vegetables.
Stuffed with a bunch of lacinato kale, these potatoes are tasty and seem indulgent, but have enough green to be wholesome. Serves 3 as a hearty main, or 6 as a side.
Vanilla and almonds go so well together that you might find that you prefer it unsweetened. If not, this recipe has different options for sweetening to your liking.
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!
Socca is similar to a crepe, and is made with chickpea flour, which imparts a mild, nutty flavor. This recipe makes one giant socca, but it’s easy to make small ones instead if you’d prefer.
Served with steamed white rice, this is a restaurant-quality meal that's surprisingly straightforward to prepare.