The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
For this chickpea and spinach salad, tender chickpeas are tossed in a dressing and served over a bed of spinach. A cooling yogurt topping crowns the salad.
This savory cheesecake is much, much more than just another cheese course. It’s the perfect soul-satiating appetizer.
Crisp, crunchy, cheesy crackers that are perhaps the most ingenious use ever for a pasta machine. Don’t believe us? Try it.
Made with half whole-wheat flour and half white flour, these pancakes are light and fluffy and improbably tasty for something that’s so healthful.
Salmon makes an easy, elegant entree when it’s swimming in a martini-inspired sauce. Hiccup.
Need a new tomato fix? Here it is. Dead-ripe tomatoes, herbs, Cheddar cheese, and mayo in a flaky pastry crust. You’re welcome.
Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.
Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.
With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.
These lamb burgers are spiced with mint, cilantro, and onion, and lime. The burgers are pan-seared. Served with an herb salad, the lamb burgers are a hit.
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