This summery salad is packed with herbs, spinach and heirloom tomatoes. It travels well and is great at room temperature, so it’s perfect for a picnic or packed lunches. Use a combination of red, yellow, green and orange tomatoes if you can.
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.
A very simple fish dish made spectacular with Indian curry butter.
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.
Here’s a fragrant, satisfying one-pot meal that’s great for a weeknight.
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.
Have one for breakfast, dessert or a snack - these muffins are packed with fruit and enough chocolate to make them feel indulgent. The muffins are made with oat and whole wheat flours, just a touch of brown sugar, and without dairy or eggs. They bake up perfectly light and moist.
This is the kind of tart that you might see at a fancy European pastry shop - it’s definitely a special way to treat yourself to summer cherries.
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.
Sliced into rounds, roasted beets are surprisingly good in sandwiches, almost like vegetarian cold cuts. These sandwiches pair them with a layer of herbed cashew cheese, and hold up great in a packed or picnic lunch. The recipe yields more cheese than you’ll need for the sandwiches, so if you don’t devour it right away by the spoonful, you can freeze it in a covered container.
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.
This pasta dish is tossed with tender, roasted asparagus, and a creamy, lemon and garlic infused sauce that’s also dairy-free.
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.
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.
Young green garlic has a more delicate taste than the mature variety. Its mild flavor is highlighted in this chilled, fresh soup.
This pasta dish with caramelized onions and lots of garlic is a lovely way to use beets and beet greens. Use gold beets, or you’ll end up with pink pasta!
This fresh dinner salad is made with sweet, roasted carrots and beets, and spicy, peppery steak atop a bed of tender greens.
I like to double this recipe and keep them in the freezer. Just cook them first, and place on a baking sheet before freezing. When completely frozen, transfer to a freezer-safe bag. Voilà - convenient, homemade, delicious veggie burgers!
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.
Oats and coconut stand in for wheat and dairy in these fruity, moist, and tropical muffins. Perfect for breakfast or as a snack.
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.
Spring has arrived, and with it rhubarb and strawberries! This almond cake with a sweet marzipan base is complemented beautifully by a simple, tart compote. For Passover, simply substitute the flour with finely-ground matzo meal.
Made with chickpea flour, socca is a large, gluten-free and vegan pancake. This one is made with Indian spices and sauteed onion and tomato.
Be sure to make the buttermilk ranch dressing for these tender, crispy onion rings - they deserve more than just ketchup.
Sweet caramelized onions, melted blue cheese, and crispy bacon are classic burger toppings for good reason.
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.
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.
This salad goes so nicely with so many meals, you might find yourself eating it every couple of days when blood oranges are in season. The bright pink color of the dressing is a welcome sight in the middle of winter, and the combination of crunchy, slightly bitter romaine with crisp hearts of palm and juicy blood oranges is one you won’t forget.
These fast and filling tacos are made with easy, pan-fried, cubed sirloin. The salsa features sparkling blood orange and creamy avocado.
This quick curry is perfect for a weeknight. Serve with warm flatbread.
With their rich, buttery flavor, Yukon Gold potatoes hold their own in this simple, unadorned gratin.
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