“Impressive.” “Easy.” “Yummy.” “Brilliant.” “No leftovers!” That’s what folks are saying about this lovely little tart.
Sometimes, a creamy, comforting soup is all you need, especially if you can make it vegan. Topped with yogurt and hazelnuts, it’s superb.
Focaccia gets drizzled with an intense herb oil of basil, parsley, oregano, rosemary, garlic and thyme, then loaded with slices of potato, onions, and rosemary.
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.
This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.
A purée of pumpkin soup, enriched with chicken stock and leeks, is topped with crunchy pumpkin seeds seasoned with curry, cayenne pepper, and turmeric.
This cornbread salad makes a great side or even a delicious first course by adding chicken or steak. The recipe calls for store-bought cornbread. Easy.
Little flavor bombs made from harissa-spiced lamb that are perfect on their own but also scrummy tucked into a pita or slathered with hummus.
Gala Apples. Walnuts. Parmesan. And mixed baby greens. It seems like a recipe for autumnal perfection, yes?
A vegan queso dip for anytime you feel like a little snack that’s better-for-you but still super tasty. Perfect for dipping, drizzling, and dousing.