What's in Season: Broccoli Rabe
Also called broccoli raab, rapini, and broccoletti di rape, this nonheading vegetable has a peppery taste reminiscent of mustard greens. Choose a fresh-smelling...
Spice-Rubbed Chicken on Wilted Spinach Salad
Serves 4/Indian curry spices up this easy dinner salad...
Spicy Cannellini Bean Soup
Serves 4/This Mediterranean-influenced soup uses Aleppo pepper for mild heat and fruity flavor; look for it in the spice section of natural markets. Tastes great with a crusty piece of garlic bread...
Mixed Pepper Frittata
Serves 6. A vegetable-studded dinner. Moderate the heat to your taste with more pepper. Serving tip: Accompany with a tangy arugula salad with citrusy dressing...
Quince Relish
Makes 1 1/4 cups I use this tangy condiment as company for chicken, tofu, egg, or even lettuce salads. It’s also good served with soup and bread. You can substitute tamari sunflower seeds or cashews for almonds, if you prefer. ...
Quince and Pear Strudel
The syrup made from cooking the quince is fabulous; add it to braising liquids and salad dressings. If it’s thick enough, use it for a glaze on the strudel—just drizzle it on about 10 minutes before removing the strudel from the oven. Serve this lovely pastry with your favorite vanilla ice cream....
Goat Cheese Presto
Almost like fettuccine Alfredo but with fewer calories and less fuss. I use Tinkyada rice noodles...
Pasta with Sausage Bolognese
Serves 6 / A simple play on the traditional favorite but with more fiber, thanks to the whole-wheat pasta. I love Muir Glen organic fire-roasted tomatoes, but any brand will do...
Buckwheat Soba with Spinach
A belly-warming treat in the Japanese tradition. Prep tips: Timing is important in this cooking process; it all happens in quick succession, so have ingredients set out and ready to go. This dish would also be happy topped with sautéed shrimp or fish...
Creamy Cauliflower-Split Pea Soup
Serves 6 / A chic blend of toasted hazelnuts and cauliflower yields a nutty, rich soup. Serving tip: Great with oven-warmed whole-grain rolls and mugs of hot cocoa....
Moroccan-Spiced Lamb and Lentil Stew
Serves 6 / Ingredient tip: Leg of lamb is a leaner cut; if you prefer, use lamb stew meat or shoulder roast. Prep tip: If you have a slow cooker, simply combine all ingredients and cook on low for 8-10 hours. Serving tip: Pair with apricot couscous and hot mulled red wine...
Beef, Barley, and Sweet Potato Stew
Serves 8 / Ingredient tip: Instead of using refined pearl barley, add whole-grain goodness with hulled barley, which retains its germ and bran. Prep tips: This stew becomes thicker the next day; add broth or water when reheating...
Black Bean and Shiitake Soup
Rich, earthy flavors make this quick-cooking soup a welcome treat after a day outdoors...
Kale, Bean, and Italian Sausage Soup
Packed full of vegetables, this superhearty soup gets a delicious boost from fresh fennel...
Pasta
Nutritious noodles and a few clever ingredients please the whole family...
Blood Orange Panna Cotta
Panna cotta is Italian for “cooked cream.” This variation on traditional panna cotta replaces some of the cream with yogurt. Using clear glasses makes an attractive presentation, but you also can use ramekins....
Blood Orange and Fennel Salad with Chèvre Crostini
An easy, refreshing winter salad with a pleasing contrast of colors and textures. The easy-to-prepare chèvre crostini balance the salad’s tangy citrus flavor....
Baked Eggs with Smoked Salmon and Leeks
These creamy eggs have a rich flavor and soufflélike texture...
Lemon Ginger Toddy
Roasted Sweet Potatoes with Pomegranate Seeds
Tart, jewel-like pomegranate seeds balance the natural sweetness of the roasted potatoes...
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