Making your own curry paste is surprisingly straightforward, and the resulting flavor and aroma blows the prepackaged variety out of the water. You’ll use just 5 tablespoons of the paste for the recipe, and you can freeze the rest. This squash and tofu dish is a relatively dry curry. Serve with brown or jasmine rice.
Creamy winter squash, sweet potatoes and red lentils are cooked in a creamy coconut-tomato broth, and enlivened by spicy turmeric, cumin, chili powder, cayenne, garlic and a touch of apple cider vinegar. Best when allowed to sit for a day.
With a just simple salad, this stuffed squash is a filling and hearty fall meal.
Serve this hearty curry with some steamed brown rice for a filling, wholesome and comforting meal.
These scalloped potatoes are a decadent twist on a classic, with tangy and buttery gorgonzola layered with thinly-sliced potatoes, heavy cream, garlic and three other kinds of cheese.
Roasting chicken and potatoes with lemons, rosemary and capers imparts them with tons of flavor, and your kitchen will smell amazing, too!
A versatile dressing that pairs well with all kinds of salads - from a vegetable-heavy green salad to fruit salad to sliced grilled chicken over arugula or spinach. Using a blender will result in a characteristically creamy, pale dressing, but whisking works too.
This salad is so good alongside anything grilled. Its dressing has a healthy kick from jalapenos, but the creamy avocado and sweet onion work to balance it out.
This marinade, though light on ingredients, packs a punch that makes flavorful, tender steak every time.
Roasting the peaches for this sherbet will intensify their flavor and sweetness.
Divide the peaches among 4 plates, and top each plate with 2 slices of ham.
Place the greens in a mixing bowl and season with salt and pepper.
In a small bowl, whisk together the olive oil, balsamic vinegar and Dijon mustard until combined. Drizzle enough dressing over the greens to lightly dress them. Toss to coat.
Divide the salad between the plates and sprinkle with toasted pine nuts. Serve with more dressing on the side.
Bring a large pot of water to a boil. Place the tomatoes in the boiling water for 4 minutes and use a slotted spoon to transfer to a cutting board to cool. When cool enough to handle, peel the skins and scoop out the seeds. Set aside.
In the bowl of a food processor, combine the bread olive oil, garlic, basil, fennel, paprika, half of the green peppers, half of the onion, and half of the cucumber. Add the tomatoes. Process until the mixture is smooth. Add the remaining green peppers, onion, cucumber and cherry tomatoes. Pulse to achieve your desired consistency. Transfer to a bowl and refrigerate for 1-2 hours before serving.
If you’re in the mood for something different to spread on corn on the cob, this easy, smoky butter will do the trick. Similar to a compound butter but with roasted green peppers instead of herbs, there’s no need to chill it before eating - it’s nice at room temperature.
The combination of lime zest and crushed red pepper flakes on watermelon is really lovely, but you can try other flavor combinations like brown sugar, lime and cumin, or nothing at all. Be sure to slice the watermelon into wedges - large round steaks will likely fall apart when you try to flip them.
While mint is probably the most kid-friendly, you can try using basil or tarragon instead. When the pops are frozen, they will seem less sweet than when you’re preparing the puree, so keep that in mind when you’re adding sugar to the mixture.
These over-the-top sandwiches are great for a crowd. Herb-marinated steak is piled onto buttery Texas toast and topped with juicy tomatoes and Chimichurri mayonnaise. Mince the herbs, arugula and garlic by hand or whiz in a food processor.
Eggplant is a beloved and frequently used ingredient in Turkish cuisine, and Imam Bayildi is one of the most iconic eggplant dishes. Translated as "the imam fainted," the story goes that when the imam's wife made this for dinner, he passed out when he found out how much olive oil had gone into it. This version has a bit less than the original! Take note that the eggplant cooks for a very long time, so simmer over very low heat.
Simple yet complex, the tart-sweet flavor of the mango chutney in this turkey sandwich serves as a perfect counterbalance to the creaminess of the Brie.
Frozen puff pastry is a convenient kitchen resource, easily kept in the freezer until you need it. Thaw it in the refrigerator for 4 hours or so, and it will be soft enough to roll. The rich, flaky pastry makes a simple pizza into a real treat.
Grilling season is here! Made with homemade seitan, these grilled teriyaki rolls are stuffed with bright green scallions, and would be great served alongside a simple pot of steamed rice or with a cold gingery noodle dish. Much of this recipe could be done ahead of time - make the seitan, assemble the rolls, then grill when you’re ready to eat.
The Chinese street food version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor.
For a serious power breakfast (or lunch or dinner!), stuff corn tortillas with creamy scrambled eggs and rainbow chard.
This is a grain- and gluten-free meal that cooks up really quickly on the grill. Serve with a big green salad, preferably outside.
Heirloom tomatoes and fresh leafy greens make this pasta dish great for a summer evening.
This irresistible cordial has just three ingredients, and was famously one of George Washington’s favorite treats. The leftover boozy cherries can be served on ice cream or over pound cake for a decadent dessert. Note that the active prep time is about 30 minutes, but the bounce won't be ready for 40+ days!
Summer’s tastiest blueberries are elevated with an out-of-the-ordinary whipped cream.
If you haven’t got an ice cream maker, don’t let that stop you from making ice cream! This recipe calls for just three ingredients, and you’ll have delicious, creamy ice cream using only a blender.
Lemon and blueberries seem made for each other, and these buttery, flakey scones are a perfect way to enjoy them. And they only take about a half hour start to finish!
This hearty salad is much more than the sum of its parts, and happens to be beautiful too. a great accompaniment to anything from the grill.
With lemon, thyme and radishes, this roasted chicken is tender, comforting and far from boring.
These tacos take just minutes to prepare, and they’re packed with flavor. The easy radish salsa is peppery and crunchy.
This is a special, but still simple, alternative to the basic breakfast you might have typical mornings. Tomato, dill and egg complement each other perfectly. Scale up for a group.
This is a stand-out summer meal, perfect for an evening when you have some time to spend firing up a grill (the actual cooking time is quite short though!).
Serve this crumble with ice cream or whipped cream for dessert, or on its own or with yogurt for breakfast. Two types of ginger appear in both the crumble topping and the rhubarb filling, and the combination of sweet, tart and lightly spicy is unexpected and hard to resist. The butter is easily substituted with margarine if you’d prefer a vegan crumble.
Store-bought puff pastry forms a buttery and delicious, but super simple, base for this savory tart. Be sure that the pastry is completely thawed before starting the recipe.
With a simple pot of steamed rice, this tofu dish makes a perfect weeknight dinner. The tofu is pan-fried, then tossed in a sauce fragrant with ginger, shallots, chiles and lots of green garlic.
If you’ve only tried sardines from a can, you’ll be pleasantly surprised by these. Roasted until crispy, and topped with a bright and punchy gremolata, these sardines make a great appetizer for a small group, or a dinner for two.
Bright yellow peppers are stuffed with a wonderfully seasoned brown rice and vegetable mixture. If you’d prefer, you can substitute your favorite grain for the rice.
Pineapple adds a sweet, fruity flavor to these very easy baked beans.
Thanks to a few different kinds of mushrooms and lots of warm spices, this rich and wholesome soup is full of deep flavor.
This is amazingly close to spinach and artichoke dip in sandwich form. Three different cheeses, fresh spinach, and really good bread make this a grilled cheese you’ll want to make again.
Chickpeas and chorizo make this a hearty, substantial, and savory frittata, and it’s ideal when you want dinner on the table fast.
Colcannon is a traditional Irish dish made from mashed potatoes and kale or cabbage, with a million different variations. This take on it calls for Savoy cabbage, garlic, and leeks.
Kulfi is a type of Indian ice cream. This is packed with mangoes, and doesn’t require an ice cream machine. Try the recipe as written, or fold in some chopped pistachios before it goes in the freezer.
A couple of tips: full-fat coconut milk is a must here, and to keep the coconut cream bright white, use regular white sugar.
With creamy avocado, juicy mango, lime, and cilantro, this version of tuna tartare is unmistakably tropical.
Grilling on a hickory plank gives beef a pronounced smokey flavor, and gives you perfectly tender results every time.
The method of cooking salmon on a cedar plank over an open flame goes way back. Soaking the plank first helps to ensure that the fish remains moist and tender, and it steams slowly, absorbing subtle smokiness from the wood itself, as well as any herbs or spices you use. This recipe is quite simple, calling for just some salt and pepper and optional dill and lemon.
With a pronounced berry finish balanced by a bitter undercurrent, blood oranges are a wonderful ingredient in baked goods. This easy pound cake is topped with a pink-flecked glaze that helps to keep it moist.
This chicken is cooked at 500℉ for about an hour, and is packed with flavorful garlic and citrus. Potatoes and carrots are roasted in the same pan as the chicken, so if you throw together a simple green salad while it’s in the oven, you have a filling, mostly hands-off meal.
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