I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the...
Author: Art Smith
No pie plate or tart pan? Fold fresh peaches into a flaky pastry dough and bake on a sheet pan for an easy, no-fuss summer dessert.
Author: Kim Barnouin
Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.
Author: Izabella Wentz PharmD.
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with...
Author: Lisa Leake
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious...
Author: Alice Liveing
Lamb burgers are a great way to switch up burger night at home. Change is good, y'all! Lamb has more of an earthy, gamey flavor than beef, and it's completely...
Author: Dennis Prescott
Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.
Author: Tracy Pollan
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and...
Author: Donna Hay
Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can...
Author: Drew Ramsey, M.D.
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein...
Author: Angelo Acquista
"Fried," "Chicken" and "Sandwich": three alluring enough words on their own; together, they promise pure, unbridled pleasure.
Author: Nigella Lawson
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Author: Adriana Trigiani
These spaghetti-squash pancakes, speckled with crisp bacon, are both paleo-friendly and gluten-free.
Author: Julie Mayfield
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
This is a fine Christmas Day vegetarian dish, a serious centerpiece packed with rich flavor. The recipe may look a bit epic upon first glance, but the...
Author: Tom Parker Bowles
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
The most popular person at any Japanese street festival is the yakisoba guy. Standing at a small cart with a hot griddle, he wears a twisted hair band...
Author: Masaharu Morimoto
Topped with rich cream cheese frosting and a drizzle of vanilla caramel sauce, these fluffy apple treats are a fall must-have.
Author: Katherine Kallinis Berman
This is a simple appetizer that's a hit every time I serve it, due in large part to the vast appeal of warm cheesy things.
Author: Lukas Volger
Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.
Author: Julie Smolyansky
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart...
Author: Andrea Bemis
This naturally gluten-free, grain-free, dairy-free, vegan dessert (which is also free of refined sugar) is a total crowd pleaser.
Author: Lorraine Pascale
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich...
Author: Julia Turshen
A healthful one-pot soup with a trio of powergreens to keep you satisfied
Author: Rachel Beller
This is such a sweet little dessert. As you know, I'm not one for sweet treats but this is a little pop of yumminess-perfect for dinner parties, and it...
Author: Amelia Freer
Plant-based Earth Balance baking sticks make a wonderful dairy-free substitute when cooking traditionally buttery baked goods.
Author: Kim Barnouin
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables...
Author: Nguyen Tran
Prosecco and jelly: two of my favourite things. And when combined with raspberries, they make a wickedly celebratory concoction. The reason for putting...
Author: Rachel Allen
I'm mixing metaphors a bit with this dish: a little Moroccan inspired, a little Middle-Eastern inspired. But the thing is, the flavors taste delicious...
Author: Steven R. Gundry, MD
Frozen berries, a dollop of peanut butter, and almond milk-plus a banana for creaminess and vanilla protein powder-blend into a delicious smoothie reminiscent...
Author: Katrina Scott
Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.
Author: Magdalena Wszelaki
Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with...
Author: Katherine Kallinis Berman
Serve this old-school fancy brunch recipe of tender, fluffy eggs with briny caviar at any holiday brunch or anniversary party.
Author: Nick Korbee
This spelt pie crust is so easy to make, but you can use store-bought instead. Hot smoked trout can replace the smoked salmon for some variation and broccoli...
Author: Lorraine Pascale
Whole wheat banana bread recipe with raspberries and oats
Author: Lorraine Pascale
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle...
Author: Sara Dickerman
This giant toasted meringue is topped with whipped cream, Mezcal-macerated strawberries, and toasted coconut.
Author: Nick Korbee