These moist and fruity muffins are perfect for breakfast on the go.
This North African-inspired chicken dish is simmered in an easy sauce, with bay leaves, kumquats, and green olives lending a rich flavor. Try this served over couscous.
Try this spiced fruit with couscous or alongside roasted meats.It would also be great stirred into steel cut oats in the morning.
Minced kumquats, orange zest, and lemon zest add intense flavor to this moist, aromatic cake. Drizzled with a simple citrus icing and topped with toasted coconut and sliced kumquats, this is a very elegant but easy dessert.
Serve these deeply flavored mushrooms over polenta or steak, or folded into risotto.
Serve over hot buttered noodles, polenta, or mashed potatoes. Can be prepared vegan and/or gluten-free.
Quick, delicious, fresh, and actually tastes like take-out (really REALLY good take-out)!
These easy to assemble crostini are topped with ricotta that's packed with early springtime flavors. If ramps aren't available yet, just use spring onions.
Sunflower seeds and sunflower greens make this simple beet salad crunchy and snappy.
Tart lemon and sunflower greens add freshness to this creamy pasta.
Loaded with savory spices, and topped with crunchy roasted chickpeas, this bright soup is a ray of sunshine on a dark winter day.
You can make these whole-grain, carrot-flecked muffins ahead of time so breakfast will be ready to go on busy mornings.
This simple egg dish is great as an appetizer, a snack, or a light meal, and takes a lot of its flavor from olive oil. If you're apprehensive about flipping it during the cooking process, you can leave it in the skillet and finish cooking it in a 375˚F oven until the eggs are set but not overcooked.
If you like a little heat, this is a really great variation on traditional mashed potatoes, and are so good, you don't need gravy.
Quick-pickled red onions and fragrant basil are unexpected accompaniments to blood oranges in this tasty, easy salad.
Red cabbage is braised in blood orange juice and aromatics for a very simple, wholesome dinner. Barley is a great winter food: hearty and filling without being heavy, and very high in fiber and selenium.
Velvety-smooth and intensely chocolatey, this hot chocolate will make you swear off mixes. The blending might seem unneccesary, but be sure to follow this step to achieve the perfect, smooth texture.
Great spread onto sliced baguette rounds, or for dipping sliced raw vegetables into, this creamy dip will be a staple for parties or impromptu get-togethers.
These roasted chickpeas are a great party snack: really easy to make, simple to adapt, and very yummy!
Forget what you know about kale salads! Tossed in creamy dressing with skillet-roasted cherry tomatoes, his may be the most delicious kale salad you've had - it really is like a (veggie!) BLT in salad form.
This salad is just bursting with texture and flavor - crunchy raw cauliflower is cut into small, bite-sized pieces and tossed with creamy white beans and salty feta, then drizzled in a savory thyme and lemon vinaigrette. Serve as a hearty side salad, or as a meal of its own.
Cooked entirely on the stovetop, these chewy cookies are a nice, easy treat. These are very easy to make vegan, too (see note)!
Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.
There is no better use for leftover mashed potatoes than shepherd's pie! This version is topped with crispy panko breadcrumbs and a little Parmesan cheese for a crispy, savory crust.
This brine recipe will yield more pickling spice than you'll need to brine a brisket, so you'll have extra on hand for the next time. It's ideal for making corned beef from brisket - perfect for St. Patrick's Day, but lovely at other times of the year as well.
Served over hot white rice, gumbo is a filling and hearty meal in itself. Every Louisiana cook has a different recipe, but gumbo always starts with a roux, a simple sauce base that makes gumbo rich and thick.
Gumbo z'herbes is a southern Louisiana dish that's traditionally served on Good Friday durning Lent. Traditional recipes called for seven different types of greens for good luck. This version starts wih a roux base that will add a lot of depth of flavor, and you won't miss the meat.
This easy jambalaya will feed a crowd. It gets its intense flavor from caramelizing the vegetables, sausage, and chicken, and will make the kitchen smell incredible!
This classic Creole dish is cooked slowly, with smoky ham hocks to impart a deep, savory flavor. Be sure to start this the night before by soaking the beans overnight.
Dirty rice, made with ground pork and chicken livers, is a staple of Cajun cooking. This version is deeply flavored and delicious!