Gumbo z'herbes is a southern Louisiana dish that's traditionally served on Good Friday durning Lent. Traditional recipes called for seven different types of greens for good luck. This version starts wih a roux base that will add a lot of depth of flavor, and you won't miss the meat.
This easy jambalaya will feed a crowd. It gets its intense flavor from caramelizing the vegetables, sausage, and chicken, and will make the kitchen smell incredible!
This classic Creole dish is cooked slowly, with smoky ham hocks to impart a deep, savory flavor. Be sure to start this the night before by soaking the beans overnight.
Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.
Serve this chicken as is, or shred it and use it as a delicious filling for lettuce wraps.
This hearty, main-dish salad is made of chunks of roasted butternut squash, ribbons of sweet, roasted red onion, and warm and nutty toasted pumpkin seeds.
A banana split for breakfast? This quick, easy, yummy breakfast takes a dessert classic and lightens it up for the morning. This is so easy, it hardly needs a recipe, and you can easily modify this one to suit what you have in your kitchen. Try cottage cheese in place of Greek yogurt, add nut or seed butter or instead of the preserves, sprinkle with walnuts or almonds, cinnamon, goji berries, or fresh fruit, the list goes on!
With a pot of jasmine or basmati rice, this makes for a fast and easy dinner.
It's hard to believe that such straightforward ingredients and a simple cooking technique result in such a complex-flavored dish. These saucy Chinese-style ribs are succulent and richly sweet and sour. The numbers in the title are a reference to the ingredients that the ribs simmer in.
The cooking method here (slow-cooking at a low temperature followed by a quick bake at a high temperature) makes for crispy, sticky, sweet and tangy, good old-fashioned ribs.
This method of cooking is typical of many Chinese dishes; the beef is quickly tossed in a sauce, and is then placed in a hot pan. No need to marinate!
Equally delicious over rice or mixed baby greens, this stir-fry is really easy and really flavorful!
This quick stir-fry is really nicely seasoned, almost like your favorite Thai resaurant! Serve with basmati or jasmine rice for a perfect meal.
The great thing about this rub is that you can adjust it pretty much any way you like: add cumin, more paprika, more chile powder, or some orange peel.
These sliders are real people-pleasers - they're not only fun to eat, but easy to make!
These indulgent sandwiches make a great weekend lunch. Try tempeh bacon if you want to keep it meat-free.
Crispy potatoes and a sauce made from white wine, lemon, and herbs top this delicious, filling pizza.
This is the easiest home-made macaroni and cheese you'll ever make - just one pot, no baking, and no sauce-making!
Fondue is such a fun (and delicious!) way to get friends and family together! This easy recipe will get it on the table in no time.
This stewed chicken is cooked in a richly-spiced, citrus-y sauce. Be sure to leave yourself enough time to marinate the chicken!
This crunchy, brightly-colored salad has a touch of spice from fresh ginger and shallot dressing. If you don't have any bulgur on hand, feel free to substitute rice, quinoa, or couscous, and if Cara Cara oranges aren't available, use navels.
This dish is almost like a tagine-style stew, and highlights persimmons wonderfully. Serve with some basmati rice to soak up the sauce.
Perfect for a cozy autumn dinner with friends, this slow-cooked stew will warm your kitchen and fill it with tantalizing scents.
Don't let the long list of ingredients scare you! After you've chopped all the vegetables, this curry comes together fairly quickly, and makes a great dinner with a pot of white rice.
Serve these wontons Cantonese-style, with a bowl of red wine vinegar and slivers of fresh ginger for dipping.
Delicious sun-dried tomato butter makes this easy meal extra-special.
Seared for just a few minutes in a hot pan, then spread with a quick, very good tapenade before going in the oven for just 5 minutes, these lamb chops will be on the table in less than a half hour! Throw together a salad, and dinner is served.
This is a simple, hands-off stew, perfect for a chilly fall or winter evening.
Boeuf Bourguignon relies on slowly building layers of flavor, starting with bacon, then searing the beef in the bacon fat, then deglazing with red wine before the final long, slow simmer to result in a rich and complex dish. It fills your kitchen with the deep, savory scents of beef, red wine, and onions. This particular recipe gives you two options to complete the cooking: either in a slow-cooker, or in the oven. The slow-cooker method will take an additional 4-6 hours, so keep this in mind!
Swapping out full-flavored lamb for the usual mild veal, this is a twist on the classic Italian stew with tomatoes, carrots, and onions.
This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.
Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.
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.
Braised in red wine and broth with aromatics, this lamb dish turns fall-off-the-bone tender. It goes perfectly with the root vegetable purée outlined in this recipe, but would also be nice served alongside creamy polenta, classic mashed potatoes, or wide egg noodles.
Serve this flavorful pork dish on its own, or with chopped cilantro, diced onion, salsa, guacamole, sour cream, and refried beans for the ultimate taco night! This makes enough for 20-30 tacos, so you'll have enough to feed a crowd. Carnitas are also a great filling for burritos or tamales.
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.
Made with roasted pork tenderloin, pungent sliced provolone, and spicy, juicy broccoli rabe, this is a seriously good sandwich!
On a busy night when all you have time for is calling the pizza place for take-out, pull this easy recipe out of your back pocket. Dinner will be on the table in 15 minutes!
This is a substantial and filling autumnal salad that can easily be served as a main dish.
When roasted, cippolini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.
If you've been looking for a gluten-free pasta, quinoa pasta should earn a spot on your pantry shelves. It holds it shape, stays firm, and most importantly, tastes great.
Besides the task of peeling the onions, the oven will do most of the work for you here, bursting and concentrating the tomatoes, and turning the onions silky-sweet and tender.
This mostly hands-off dish is delicious served over rice with chopped cilantro, chives, or toasted coconut flakes.
This Mediterranean-style pasta dish is a snap to prepare.
Serve these delicious summer rolls with your favorite dipping sauce. They make a lovely light meal.
If you don't want to heat up your kitchen with the oven, you can skip broiling these stuffed avocados - they're just as delicious at room temperature.
If you prefer cooked corn to raw, simply blanch the corn kernels in boiling water for 1 minute beofre making the recipe.
Using the Co-op's pizza dough makes this so easy! The following recipe is quite minimal, so use this as a starting point - try a more traditional one with tomato sauce, or pesto, and add meat if you like, or more vegetables. Once you've grilled pizza, you won't want to turn the oven on for the rest of the summer.
Use a non-stick pan or well-seasoned cast iron skillet for perfectly crispy, golden-brown tofu.