Nancy A. Mosher

Words sort of elude us when we attempt to describe just how stunning and scrumptious we consider this dish. Just...wow.

Though we dearly loved Pop Tarts as kids, even then we thought the packaged pastries ought to be better. Flakier. Fruitier. Fresher. Just like these. And they're quite simple to pull off.

A slinky little something to slip into, one that comes together easily and elegantly, impresses guests and family, works anytime of day, and sullies but a single skillet.

These subtly spiced, lightly crisped sweet potato wedges will have everyone clamoring for more--and, we dare say, no one guessing they're healthful.

Turns out an old brandade can learn new tricks. Here smoked sable stands in for salt cod, bringing a smoky richness to the garlicky potato purée--to great effect.

Well, why not grill clams? It's a tradition, in tandem with a splash of sake and soy, that's endured in Japan for centuries. One taste and you'll understand why.

Though this cool, creamy, don't-turn-on-the-stove soup is hardly penance, it certainly makes amends for all those burgers and brats. Summer detox, anyone?

Is there anything that screams spring more than lightly buttered peas with a wee bit of mint on top? We think not.

These little lovelies contain sugar and spice and everything nice--including an oh-so-buttery oat streusel and a batter so enticing you'd never, ever guess it's good for you.

A blur of sweet, smoky, creamy goodness, this tartine of sourdough, a schmear of blue cheese, and a dribble of honey makes basic bruschetta seem humdrum.

Slather this irresistible butter over steak, fish, or poultry for some lovely lemony-herby lusciousness in just seconds. C'mon. You know you want some.

This evocatively named dip isn't the same as the one of yore. It's got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

An Italian classic, this simple side is far more impressive than the usual mixed green salad.

These eggplant wraps are a cinch to make. Roasted eggplant, goat cheese, and basil make pretty nifty appetizers or a full-on lunch.

This cauliflower fondue is full of Asiago cheese and smoked paprika. An unusual fondue, it gets texture from the cauliflower. A favorite of fondue lovers.

This chicken chili is called black and white because of the of black beans and cannellini beans. The chicken makes the chili lighter but it's still hearty.

Creamy and subtle and delicate and nuanced. That's what people are saying about this lovely light lunch recipe.

A hearty and healthy weeknight dinner solution that's made memorable with pancetta, sausage, AND bacon. And leftovers reheat magnificently.