Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.
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.
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.
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.
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!
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.
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 salad is perfect durning that short window when corn is fresh and tender to need barely any cooking, or none at all, and green beans and radishes are also at their peak.
You heard that right! Parsley delivers a hefty dose of vitamin C and gives smoothies a bright green hue.
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.
This is a delicious and hearty variation of macaroni and cheese. The butternut squash lends a creaminess that cheese alone does not.
This is not a fancy or refined macaroni and cheese; this is mac and cheese straight from childhood, just yummy and cheesy!
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.
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.
Burdok, sweet potatoes, turnips, or other root vegetables would be good substitutes for the ones listed below. Avoid beets though, as they would turn your dish scarlet.
This is a fresh, flavorful salad to brighten up a winter day.
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.
Whoever said icy treats should only be savored in the peak of summer? Satsumas shine in mid-winter. Here's a special way to enjoy them.
A one-dish meal with a sensational blend of flavors, from the mellow celeriac to the lively crushed red pepper
A sweet and unusual dessert.
These are delicious whether cooked indoors or out!
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