This is a cheery, filling salad, full of texture and bursts of flavor. A bonus is that it's a snap to prepare.
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.
You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.
Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!
This is the best recipe by far that I've tried for cut-out sugar cookies. The dough handles beautifully, forming a wonderful canvas for icing and decorations. It also doubles or triples easily for extra-large batches around the holidays.
This unique dish pulls together ingredients you wouldn't expect. The result is a harmonious, super-flavorful, and refreshing salad.
This chestut butter would make a lovely home-made gift for the holidays. It's very adaptable to your tastes: try adding a pinch or two of cardamom or cinnamon, 1/2 teaspoon or so of vanilla extract, and if you'd prefer something sweeter, drizzle in 1-2 tablespoons of maple syrup at the end.
Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin.
Naturally tart cranberries pair nicely with lime, cilantro, and jalapeño to make an unusual and tasty salsa that goes well with tortilla chips, but can also be served instead of (or alongside) cranberry sauce at Thanksgiving.
Sharp white cheddar, thyme, and both corn and coarse ground cornmeal combine in this flavorful, fluffy corn pudding.
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 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.
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 hearty salad is loaded with crunchy, lightly cooked broccoli and dressed in creamy almond vinaigrette.
When roasted, cippolini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.
Packed with butternut squash, bananas, and spinach, this delicious smoothie is more of a meal than a drink.
This mostly hands-off dish is delicious served over rice with chopped cilantro, chives, or toasted coconut flakes.
Serve these delicious summer rolls with your favorite dipping sauce. They make a lovely light meal.
Furikake is the salt & pepper of Japan, often sprinkled on rice to make it more flavorful. It's a crunchy, salty seasoning that typically contains bonito flakes or salmon bits, as well as MSG. This home-made version is simple to make. Try it on rice, as they do in Japan, or on popcorn for a yummy treat!
Papalo is an herb which is a staple in Mexican cooking, and is often set out on the table at mealtime with bunches of parsley and cilantro. It has a unique, distinctive flavor that is similar to cilantro and goes well in dishes where you would use that herb - but be aware that a little goes a long way.
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.
These yummy, sweet, tangy pickles take a little bit of work over the course of a week to prepare. They do not need to be processed in boiling water, but are shelf stable and will keep for 1 year.
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.
Pluots, a cross between plums and apricots, have an expansive flavor that only gets better when baked with warm spices. This crust is deceptively simple to make, and doesn't require any special skills.
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!
This light, cold soup makes a great meal on a hot summer night, and turning on the stove isn't even a requirement!
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.
Serve this chutney with roasted meats or alongside a charcuterie or cheese platter.
This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.
Use your favorite stone fruit or a combination for this delicious dish. It's yummy on it's own, but would also be nice paired with ice cream or yogurt, or stirred into oatmeal.
If ricotta isn't your favorite, use lightly sweetened mascarpone instead, or even whipped cream!
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.
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.
This recipe will result in something similar to an English muffin - only dense, and packed with seeds and grains. They must be toasted to be fully enjoyed.
Eggplant, tomatoes, and basil are made for each other!
Polenta is without a doubt very easy to make, but packaged rolls of pre-cooked and sliceable polenta are so convenient! In this recipe the polenta is topped with sautéed mushrooms deeply browned in butter and thyme, then simmered in white wine.
Delicately flavored fennel seeds and the warm heat of chili peppers makes this egg salad over the top delicious. Cooking the eggs for just eight minutes will ensure that they're perfectly creamy.