Sautéed Swiss Chard with Garlic

Published May 1, 2015.

We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

Sautéed Swiss Chard with Garlic

Sautéed Swiss Chard with Currants and Pine Nuts

Published May 1, 2015.

We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

Sautéed Swiss Chard with Currants and Pine Nuts

Sautéed Swiss Chard with Pancetta and Caramelized Shallots

Published May 1, 2015.

We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

Sautéed Swiss Chard with Pancetta and Caramelized Shallots

Sriracha

Published May 1, 2015.

Sriracha is a Thai hot sauce known by its followers as rooster sauce (just look at a bottle from the popular Huy Fong Foods). Salty, sweet, sour, and hot but not searing, it’s the perfect condiment for everything from rice and stir-fries to eggs and macaroni and cheese.

Sautéed Swiss Chard with Sesame Sauce

Published May 1, 2015.

We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

Sautéed Swiss Chard with Sesame Sauce

Sautéed Swiss Chard with Ginger

Published May 1, 2015.

We transform this twofer of tender leaves and hearty stems into a satisfying side dish.

Sautéed Swiss Chard with Ginger

Provencal Vegetable Soup (Soupe au Pistou)

Published May 1, 2015.

Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantry staple.

Provencal Vegetable Soup (Soupe au Pistou)

Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes

Published May 1, 2015.

We were sold on this nutty grain even before we realized how fast and easy it is to cook.

Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes

Root Vegetable Gratin

Published March 1, 2015.

Root vegetables add complex flavor to the all-potato classic, but how do you get the different types to cook evenly? A glass of wine helps.

Root Vegetable Gratin

Sautéed Cabbage with Chile and Peanuts

Published March 1, 2015.

Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

Quick Sun-Dried Tomato Sauce

Published March 1, 2015.

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

Quick Sun-Dried Tomato Sauce

Quick Tomatillo Sauce for Two

Published March 1, 2015.

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

Quick Tomatillo Sauce for Two

Sautéed Cabbage with Parsley and Lemon

Published March 1, 2015.

Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

Sautéed Cabbage with Parsley and Lemon

Sautéed Cabbage with Miso and Scallions

Published March 1, 2015.

Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

Sautéed Cabbage with Miso and Scallions

Sautéed Cabbage with Bacon and Caraway Seeds

Published March 1, 2015.

Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

Sautéed Cabbage with Bacon and Caraway Seeds

Sautéed Cabbage with Fennel and Garlic

Published March 1, 2015.

Brussels sprouts got an image makeover. Shouldn’t cabbage get one, too?

Sautéed Cabbage with Fennel and Garlic

Quick Roasted Red Pepper Sauce

Published March 1, 2015.

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

Quick Roasted Red Pepper Sauce

Quick Olive-Orange Sauce

Published March 1, 2015.

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

Quick Olive-Orange Sauce

Quick Tomatillo Sauce

Published March 1, 2015.

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

Quick Tomatillo Sauce

Quick Roasted Red Pepper Sauce for Two

Published March 1, 2015.

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

Quick Roasted Red Pepper Sauce for Two

Quick Sun-Dried Tomato Sauce for Two

Published March 1, 2015.

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco.

Quick Sun-Dried Tomato Sauce for Two

Roasted Mushrooms with Roasted Garlic and Smoked Paprika

Published January 1, 2015.

Could a single addition produce both deep roasted flavor and even seasoning?

Roasted Mushrooms with Roasted Garlic and Smoked Paprika

Roasted Mushrooms with Sesame and Scallions

Published January 1, 2015.

Could a single addition produce both deep roasted flavor and even seasoning?

Roasted Mushrooms with Sesame and Scallions

Slow-Cooked Whole Carrots

Published January 1, 2015.

Who would ever slow-cook whole carrots for an hour? We would—if the results were superbly concentrated flavor and dense, meaty texture from end to end.

Slow-Cooked Whole Carrots

Pine Nut Relish

Published January 1, 2015.

To make a relish, which we like to pair with carrots, we combine bold, acidic ingredients with fresh herbs and spices.

Pine Nut Relish
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