Roasty-toasty cauliflower with turmeric and other warming spices, tossed with parsley and basil.
Indian chicken curry with coconut milk and spices, topped with curry leaves and red onions fried in coconut oil. This dish is a classic Sunday supper in the southern coastal province of Kerala, India.
Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.
Classic Ethiopian dish with chicken parts simmered in clarified butter and red wine, with red onions, garlic, ginger and berbere spice.
A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.
Melty, gooey cheese, with roasted poblanos. Scooped into a warm tortilla and topped with salsa and other goodies, you can think of queso fundido as a vegetarian taco option (but it’s more likely you’ll just think of it as heaven).
A brothy Mexican-style bean soup with cubed steak, chicken, pork or turkey, so you can give your leftovers some love.
Hot apple cider infused with hibiscus flowers and mulling spices.
Hot chocolate sweetened with Mexican piloncillo sugar and spiked with Ceylon cinnamon to evoke Mexican champurado, the classic chocolate atole beverage.
A frothy cup-full of ancient ingredients and traditions, made “from scratch” in this recipe with easy-to-find ingredients from any grocery store.
How to make Mexican hot chocolate from disks of store-bought Mexican chocolate.
Classic Indian-style rice with cumin seeds and peas. Perfect with any Indian meal.
Champagne poured over hibiscus-allspice syrup and Calvados, and rimmed with Mexican brown sugar and cinnamon. Cheers!
Caramelized eggplant, sauteed with preserved lemon, leeks and herbs. Funky, spunky and addictive.
Macerated apples baked into a rustic tart and served with a sweet brown butter sauce infused with thyme.
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
A vegetarian burger where the cheese IS the burger. Halloumi cheese stands right up to browning directly in the griddle or on the grill, so you can skip the meat entirely. Slathered with garlic-mayo and topped with all the fixins, so you’re good to go.
A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
Beer-simmered seasoned ground beef and refried beans rolled into a burrito with cheese and herbs. You can make it ahead and freeze it. Or heck, just eat it now.
A classic Italian lasagna, made with red wine Bolognese sauce and Parmesan bechamel, with a touch of pecorino Romano and parsley.
Classic Italian meat sauce. You can serve it over wide, flat pasta noodles or use it to make Classic Lasagna. Or better, make a huge batch and do both!
The world's best grilled cheese sandwich.
A savory bread pudding created to use up that stale baguette you have laying around, soaked in parmesan custard with Swiss chard.
Swiss chard sauteed with onions and garlic, a pinch of red pepper flakes and sumac.
Um, the best tomato soup. Ever. (And simple, too.)
Ground beef and Swiss chard simmered together in beer, then combined with gruyere cheese in a casserole topped with breadcrumbs and more cheese.
Milk sweetened with a touch of honey and infused with cinnamon, warmed and frothed for a cup of soul-satisfying comfort on a cold day.
Shredded chicken, chiles and beans wrapped in a flour tortilla, then smothered with enchilada sauce.
Sweet or spicy Italian-style sausages, braised in a little beer with soft, sweet peppers and onions. Easy weeknight dinner or football-watching crowd-pleaser.
The simplest way to prepare broccoli in the oven (with a huge flavor bang for your convenience buck).
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
Possibly one of the world's best comfort foods.
The all-American classic.
This recipe was created to use your leftover Thanksgiving turkey. I wrote it to work 2 ways - with leftover gravy (if you have that too) or without it (if you only have the turkey).
Your leftover turkey, gently simmered with beans and veggies in a Sriracha-spiked broth.
Cut roasting time to about an hour! Step-by-step instructions to cut your turkey into pieces and roast it much more quickly and evenly in a butter-wine braising liquid to keep the meat juicy and delicious.
I hear this is exactly the way they make it at Hogwarts School of Witchcraft and Wizardry.
The classic crunchy snack made from the seeds of your pumpkin.
Like little pumpkin pies inside a pastry shell. Inspired by the Harry Potter book series, they're perfect for your Halloween or Potter-themed party, but also sophisticated enough for your Thanksgiving table.
Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.
Traditional French vinaigrette with the herbs of your choice.
Crispy fried tostadas with hot, creamy beans and crunchy cold toppings. Like a gourmet party-salad on an edible plate - easy and delicious casual dinner, lunch or snack.
Baby winter squashes stuffed with herby quinoa, toasted almonds and ricotta salata cheese.
Simple, go-to recipe for oven-roasted, crispy, golden potatoes.
Pork chops seared and braised on the stovetop in white wine and herbs. Simple enough for a weeknight, but sophisticated enough for any occasion.
Creamy, cheesy, pasta-y and really doesn't take much longer than the boxed version.
Pasta with ricotta cheese, sauteed Tuscan kale, cherry tomatoes and lots of love. Quick, satisfying weeknight dinner or side.
Minced carrot-tops with basil, garlic and parmigiano-reggiano make the perfect dip for carrots - or any other veggie!
Quesadilla stuffed with squash blossoms, mushrooms, tomatoes, serrano chile and cilantro.
Tender sea scallops seared golden brown and served with a buttery white wine pan sauce. Delicious, elegant, and done in about 15 minutes.
A simple ground beef and macaroni casserole Infused with the flavors of the Sonoran Desert, topped with melty cheese and the crunch of breadcrumbs.
One of the quickest and simplest ways to make a truly nice dinner, any night of the week.
Chicken thighs and potatoes, poached in an white wine herb broth with a hint of lemon.
Tomatoes, capers, anchovies, roasted garlic and kalamata olives make a deliciously complex sauce for pasta.
Get chicken on the table in about 30 minutes for an easy weeknight dinner, or a simple-but-nice entree for a crowd.
Easy baked chicken with the sweet tang of apricot juice and Worcestershire umami. Super simple prep, then nearly all the cooking time is hands-off.
Surprisingly easy classic Filipino dish that everyone will love. Super simple to make, and so tasty, you’ll want to plan ahead for leftovers.
Addictively tasty Mexican dip for chips, or spread for veggie burgers or sandwiches.
Inspired by the Tale of Peter Rabbit, with blackberries, bread and milk combined into one amazing breakfast. Use fresh or frozen blackberries.
The classic French dish, with succulent chicken bathed in a rich, golden broth. All those cloves of garlic turn creamy, mild and spreadable in the slow oven braise. Be sure to have lots of crusty French bread nearby to sop up every last drop.
Chicken and rice in a velvety-rich creamy lemon-egg soup. Love and warmth in a bowl.
Chicken noodle goodness in a white wine broth infused with thyme and classic aromatics.
Half the flour in this recipe is whole wheat flour. This makes for a more substantial breakfast, without dramatically changing the taste. You can make a big batch and rewarm them for a quick, nourishing breakfast during the week.
A South Indian approach combining thinly-sliced green beans with coconut, Indian spices and a hint of chile.
Simple and delicious. This recipe was originally created to give students in our Slice, Dice & Chop knife skills class some practice slicing ingredients.
Beets roasted in the oven. Enjoy on their own or as a starting point for other dishes like Spicy Beet and Bacon Crostini.
Swiss chard sauteed in olive oil with onions and garlic, and a pinch of crushed red pepper for good measure.
Sweet-spicy beets on toasted baguette rounds, with chopped bacon bits, punchy scallions and creamy mascarpone cheese. Perfect as a snack for a crowd (or your family!).
Like potato chips made out of beets! Slightly sweet, salty, and a little spicy with a hint of curry.
Mild, creamy dip with a hint of goat cheese tang. Perfect for crudite or chips, as a spread on sandwiches or to dollop on veggies.
Named "miracle" tuna by my son's elementary school friends, who said it was a "miracle" because every kid loved it - even kids who didn't like tuna!
Delicious alternative to maple syrup on Pancakes, waffles or French toast, or as a topping to drizzle on ice cream.
Crunchy and delicious, as granola should be, with a hint of coconut. For a breakfast that feels as good as it tastes.
Golden-fried zucchini spears served with a savory marinara dipping sauce.
Coconutty rolled oats topped with blueberries and bananas make for one of the most delicious (and healthiest) ways to start your day. Best of all, it cooks in 5 minutes.
Nubby steel-cut oats spiked with cinnamon, drizzled with maple syrup, and topped with fruit and nuts of your choice. Morning perfection in a bowl.
Simple green beans, sauteed with onions and garlic.
This classic Thai chicken dish will blow you away. It's so good you may dream about it - seriously. it’s got it all going on: umami, salty, sour, sweet. Serve it as a main dish with steamed rice or as a soup or side.
Arizona-style enchiladas in a mild red chile sauce, stuffed with shredded chicken and covered with melty cheese.
Short ribs, mushrooms and kale in a rosemary-red wine gravy, baked into little individual pot pies.
Cheesey broccoli goodness in a quiche.
Comfort in a dish. Creamy chicken-and-veggie filling in a pie. (Is there anything else to say?)
Red salmon and herbs in puff pastry bites, with a drizzle of creme fraiche.
A quiche with cheese, bacon and scallions. Not a true French Quiche Lorraine, but Lorraine-ish (and seriously delish).
Berries, yogurt and milk. Drinkable breakfast or snack.
Quick, simple and delicious. These are muffins, not dessert masquerading as a breakfast food.
Addictively delicious dip for veggies or chips.
One of the simplest things you'll ever make. And also drop-dead delicious. (How is that possible?)
A slow-simmering pot of pinto beans, super-simple, made in the Mexican style. Eat them with tortillas as a light meal, or as a side. Or use them as a soup ingredients, or to make refried beans.
Upgrade the standard turkey-leftover sandwich.
Turn leftover Thanksgiving turkey into Arizona-style red enchiladas.
Why it works: a wine-and-butter soaked cheesecloth keeps the turkey breast moist and flavorful during cooking, and adds lots of flavor to pan juices to make delicious gravy. See notes at the end of the recipe for more details.
Simple, not too sweet, not too crumbly, not too dense. It's the Goldilocks of cornbread! Just right (if I do say so myself).
Enough for an 18-pound bird. May be cooked inside the bird or in a baking dish on the side.
Homemade gravy from the pan drippings of your roasted turkey.
Step away from the can! A super-easy recipe that everyone will be talking about.
Salty brine with white wine, herbs and spices to add lots of flavor to your Thanksgiving turkey. Plan to brine your turkey overnight, for about 12-18 hours total.
Buttery and creamy, with just the right amount of braised garlic. The best traditional mashed potatoes you will ever eat.
French-style green beans topped with buttery toasted breadcrumbs.
Cinnamon apples in a rustic galette-style crust.
A great side dish to pay homage to the "first" Thanksgiving at your feast. Extremely simple to make, and all ingredients (except one) were available at the time. This was a very common Pilgrim dish, served nearly every day when pumpkins were in season.
Corn, beans and squash come together with spinach, garlic and onions to make a complete meal-in-a-pot. Corn, beans and squash are considered by many native people to be female spirits and are often called "the Three Sisters." The three crops are traditionally planted together to help each other flourish.
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