In Season Dishes

A plate of zucchini slaw two ways with strips of zucchini, yellow summer squash, bell pepper and two dressings

Zucchini Slaw Two Ways

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Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.

  • 25 M
  • 25 M
  • 8
Grilled Broccoli

Grilled Broccoli or Broccolini

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Don’t care for broccoli? Just toss it on the grill. It’ll take on a beguilingly earthy, smoky quality that’s actually quite hard to resist.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
Haricots Verts with Frisee and Bacon

Haricots Verts with Frisée and Bacon

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An inventive riff on plain old greens, this inspired salad juxtaposes a sassy sherry vinaigrette with crisp green beans, tender cipollini, and—mmmm—bacon. Our kinda salad.

  • Quick Glance
  • 25 M
  • 40 M
  • 0
Black skillet with red, white, yellow, and purple roasted radishes

Roasted Radishes

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Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be.

  • 5 M
  • 35 M
  • 8
Oval pan with cumin-scented carrots sprinkled with chopped chives, orange zest, and pepper

Cumin-Scented Carrots

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This goes-with-anything veggie side relies on pantry staples, comes together in 10 minutes, makes minimal cleanup, and may just lower your husband’s cholesterol. You’re welcome.

  • Quick Glance
  • 10 M
  • 10 M
  • 0
Shrimp and Grits

Southern Shrimp and Grits

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Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.

  • 30 M
  • 30 M
  • 2
Skillet with four seared pork sausages near a baking sheet of roasted grapes

Pork Sausages with Roasted Grapes

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A traditionally Umbrian dish in which pork sausages and plump grapes are coaxed to tender goodness and jammy sweetness. You’re welcome.

  • 10 M
  • 35 M
  • 2
A square of polenta with layers of meat sauce on a plate with a fork, two glasses of wine

Polenta Cake with Meat Sauce

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In this inspired Italian creation, traditional lasagna noodles are supplanted by polenta. Trust us, you’ll feel no guilt nor regret over forsaking custom.

  • Quick Glance
  • 20 M
  • 2 H
  • 12
Pan-Seared Foie Gras with a Chardonnay-Grapefruit Reduction

Pan-Seared Foie Gras

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This luxe little number with a pan sauce reduction of late-harvest Chardonnay is best reserved for when you truly, madly, deeply love your guests.

  • Quick Glance
  • 45 M
  • 45 M
  • 2
Roasted Applesauce

Roasted Applesauce

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So long, store-bought applesauce. Tuck into your own fuss-free, artisanal applesauce that’s a little sweet, a little spicy, and as smooth or as chunky as you please.

  • 15 M
  • 45 M
  • 19
Freezer Tomato Sauce

Freezer Tomato Sauce

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1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.

  • 10 M
  • 1 H, 30 M
  • 16
Tomatoes Provencal

Tomatoes Provençal

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Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there’s always this deeply satiating tactic.

  • Quick Glance
  • 10 M
  • 40 M
  • 12
Grilled Greek Chicken

Grilled Greek Chicken

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Fresh herbs, a squeeze of lemon, and a foolproof technique lend this grilled chicken its effusive Greek accent.

  • Quick Glance
  • 15 M
  • 55 M
  • 18
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