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.
With pancetta, tomatoes, and plenty of fresh oregano, this roast chicken dish has lots of Mediterranean flavor.
Marinating overnight results in remarkably tender pork shoulder.
This simple, fresh salsa is ready in about 10 minutes. Perfect accompaniment to tortilla chips, but also anything grilled.
A lemony vinaigrette gives roasted parsnips, onions, and sweet potatoes a welcome brightness and freshness.
Cottage pie is a traditional Irish dish made with lamb and potatoes, much like shepherd’s pie. This vegetarian version is made with plenty of vegetables and lentils, simmered with fresh rosemary. It’s such a perfect dinner for a cold winter’s evening, don’t wait until St. Patrick’s Day to enjoy it.
Classic appetizer, minus all the oil. These are great to have in the freezer - you can just bake them from frozen for a quick, cheesy treat.
Marinating in olive oil, lots of garlic, rosemary, and lemon zest makes these pork chops tender and flavorful.
Fresher and brighter than collards that are simmered for hours, this is a pesto that you’ll want to put on everything. Try on pasta, of course, but also stirred into minestrone, spread on toast, or as a topping for burgers.
You’ll have a delicious dinner on the table in less than 30 minutes with this simple, fresh recipe.
For a decadent dessert that everyone will enjoy, try these chocolate peanut butter bars.
Here's a recipe for traditional, no-frills potato salad.
Fresh rosemary is an unexpected ingredient in desserts, and it adds a warm, complex note in this simple and straightforward grapefruit cake. Use the nicest olive oil you can.
Enjoy the classic combination of citrus and seafood in these fast, easy tacos. Be sure to start cooking the scallops quickly after tossing with grapefruit, as the citrus juice will turn them mushy if they sit for a while.
For good luck all year long, here’s what to eat on New Year’s Day. With bay leaf and dill, and no ham hock, this vegetarian version is Greek-inspired, not Southern.
Rio Star grapefruits are at their peak now, so this is the best time to tuck into this liqueur-infused frosty treat. The Campari helps the sorbet stay scoopable, but if you want to substitute it with orange juice (or grapefruit juice), or omit it entirely, that is fine.
This unique take on dal is loaded with broccoli and warm spices.
If you find yourself with a lot of broccoli on hand, try making a double batch of this pesto - it keeps beautifully in the freezer.
Here’s an unusual pȃté that would be an excellent addition to a vegetarian riff on a charcuterie platter. Add some good bread, a bowlful of olives, some pickled vegetables, a couple of nice cheeses and you would have quite the spread. It’s also really good on a piece of toast when you want a quick snack.
This is a hearty dish that vegetarians, vegans, and meat-eaters will all appreciate, making it ideal for a potluck or dinner party. For a wheat-free dish, you could even swap the couscous with quinoa.
These poppy seed muffins are far from basic, with lots of lemon juice and zest, freshly grated ginger, and an easy glaze with Satsuma juice.
These short ribs are coated in a spice-infused, fruity, Asian-inspired sauce.
Similar to Hasselback potatoes, this is a knock-out side dish made up of very thinly sliced potatoes nestled in a baking dish, seasoned simply with salt and pepper and fresh thyme.
Honey Bee Bars are a staple at the Willy Street Co-op, and a longtime customer favorite. Now you can make them at home -- this recipe couldn't be easier.
This aromatic glazed ham is a stand-out centerpiece on a festive holiday table. An array of spices, as well as light and dark brown sugar, molasses, and apple cider impart loads of flavor and give the ham a dark brown, crispy crust.
Golden, crunchy, and salty-sweet, these latkes can be served with applesauce or sour cream, or both, or nothing at all (they’re that good!). You might even try smoked salmon or caviar. Squeezing as much moisture as possible out of the apple-potato-onion mixture is the key to crispy pancakes.
This nutty pasta dish is great with quinoa spaghetti, if you’re cooking gluten free.
Butternut squash and Brussels sprouts are tossed in a garlic-chili-maple sauce before roasting, then served topped with sweet pomegranate seeds and creamy Gorgonzola cheese. The effect is a salad balanced with surprising flavors, something that would be a wonderful addition to the holiday table.
This is a fairly easy meal for two to whip up, but browning the pork chops in butter is a small extra step that makes this meal gourmet. Use a mandoline to make quick work of shredding the Brussels sprouts.
A blend of bonito flakes, dried kombu, and shiitake mushrooms contribute to an even meatier-tasting burger. Take care not to overwork the ground meat.
This savory tart could be served as dinner with the addition of a green salad, or as an elegant appetizer for a larger group. Try an assortment of fresh mushrooms, like button and oyster and porcini, or just use one variety.
French onion soup without beef broth? It can be done! To develop deep, rich umami taste, this recipe has you initially cook the onions on the stove, then transfer them for some time in the oven, and back on the stovetop to simmer with thyme, tamari, and balsamic vinegar. A lid of toasted baguette and homemade “mozzarella” take this to another level.
This English pudding is dark, tender, and quite tart. Served with liberal amounts of sweet, buttery, vanilla “hard sauce” (actually a misnomer, since the sauce is liquid and warm), this dessert could easily become a holiday tradition.
This recipe is surprisingly easy, using only a mixing bowl, whisk and baking dish, and results in a stunning dessert that’s a cross between a custard and a Dutch baby.
Here's a flavorful Mediterranean-inspired dish from the Willy Street Co-op's deli.
You can now create this popular dish from the Willy Street Co-op at home!
A Willy Street Co-op Deli favorite.
Another favorite from the Willy Street Co-op's deli.
Sometimes a homemade veggie burger is the way to go. The extra care that goes into these will make having a burger feel more special than if you’re pulling it out of a box. These ones freeze really well - just freeze after you’ve baked them.
Arugula could be substituted for watercress in this simple, one pan meal.
With no sweetener, and just some spices to taste, this apple butter is pure, apple-y goodness. It’s delicious as is, but you can use this as a starting off point if you’d like to get inventive with more ingredients.
This hearty egg dish is lovely when allowed to cool a bit before serving, with a dollop of thick Greek yogurt and some torn basil on top. The recipe calls for 10 egg whites plus a couple of yolks, but you can use 8 whole eggs instead with good results. Serve for breakfast, lunch, or dinner.
This is not a true paella by any means, but is a homey, satisfying meal nonetheless, loaded with Spanish-inspired flavors like saffron, roasted red peppers and capers.
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