A sort of inside-out take on tortellini filled with spinach and ricotta, this quick weeknight pasta supper boasts a rich spinach and ricotta sauce.
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?)
Fusili pasta, bell peppers, celery, onions, olives, and pickles are tossed in a tangy dressing made from Greek yogurt. A perfect summer pasta salad.
Making nettle-pecan pesto can be tricky, mostly because nettles tend to bite back. But handle it the way we tell you and you’ll have no regrets.
Put simply, this dish is perfectly cooked beans and stewed tomatoes hanging out on creamy, cheesy polenta.
This baked kibbeh is an easier-to-make cousin of the work-intensive classic. The ground lamb base is crowned with a savory onion and pine nut topping.
These Cantonese noodles stir-fried with shiitakes, soy sauce, and sesame oil are umami at its weeknight best.
Think rice is boring? The inclusion of cinnamon, cardamom, ginger, almonds, and pistachios in this recipe may make you think again.