Carnitas basically cooks itself. After four hours in the oven with garlic and chilies, it's packed with flavor and makes a great meal served with warm corn tortillas and all the fixings.
This golden, savory chicken cooked in a skillet with fresh herbs is a perfect spring dinner.
Black pepper and fresh mint combine with strawberries for a delicious, uncommon jam. The strawberries do need to macerate for a couple of days in the refrigerator, so plan ahead.
Strawberries macerated in red wine make a decidedly grown-up dessert. The recipe requires minimal effort, just a little foresight. Make the mascarpone cream shortly before you'd like to serve it.
Ramps are also know as wild leeks, and are similar to onion and garlic smashed together. These quick refrigerator pickles intensify their crunch, sharp bite, and pungent flavor.
Sautéing ramps with shallots is a great treatment for these yummy harbingers of spring.
For a quick dinner, try this home-made version of a classic Chinese dish.
This breakfast casserole filled with cubes of ham and asparagus spears is easy to make, but looks elegant, and would be great for a weekend brunch.
Spicy peppers cool down with a creamy bean and cheese filling in this healthier version of jalapeño poppers.
Grain-, egg-, and dairy-free, with chickpeas as a main ingredient, these cookies are an unlikely internet sensation, and surprisingly decadent!
This is an easy dinner for a steamy summer evening.
Quickly steamed sugar snap peas are tossed in sesame oil and sprinkled with black sesame seeds for a bright and crunchy side dish.
Pork tenderloin and spring vegetables are glazed in a rich, garlicky sauce in this quick meal (after you've chopped all your vegetables, this only takes about 20 minutes!)
Zucchini and ricotta are nestled in a deliciously flaky and soft free-form crust in this straightforward galette. Good served hot out of the oven or at room temperature.
This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.
Purple rice cooks up sticky and very slightly sweet. It's delicious in this coconut rice recipe, topped with crispy fried shallots and toasted cashews.
Served warm in winter and fall, or cool or at room temperature in the summer months, this is a people-pleasing salad that will show up on your table all year round.
Hearty seitan and mushrooms form the base in this rich and flavorful chili.
This is the closely guarded, secret recipe for the Willy Street Co-op's famous Nothing Muffins!
The secret ingredient in this guacamole is smoky and rich mole sauce. Just a little turns regular guacamole into something very special!
These very tasty veggie burgers will be a hit at the dinner table.
With minimal preparation and not too many ingredients, this is a great way to enjoy dandelion greens.
These delicate pancakes turn out thin and light, and are topped with a generous squeeze of lemon and a sprinkling of sugar.
Making granola is easier than you might think, and it's so satisfying to have jars of the homemade stuff in your pantry. In this version, nuts and oats are lightly coated in olive oil and maple syrup, which results in a deep and complex flavor.
Packed with flavor, you won't need ketchup on these burgers.
Hearty portabella mushrooms are great for BBQs since they're sturdy enough to hold up on the grill. This version, served loaded with red onion, tomato, avocado, and Swiss cheese, calls for marinating the caps in a balsamic and soy sauce mixture for maximum flavor.
Sake, brown sugar, and soy sauce in the marinade turn into a salty, sweet, sticky glaze for grilled chicken.
This hearty, delicious pizza, loaded with smoky grilled eggplant and provolone, can serve as a stepping stone for you into the exciting world of grilling pizzas!
These grilled avocados lend themselves to improvisation -- just use any fresh herbs and nuts you have on hand, and you can't go wrong.
Skirt steak is a great steak for grilling - it tastes great and is less expensive. Since it's a lean cut, be sure not to overcook it -- nothing past medium. Look for a thicker piece.