Refried Beans (Frijoles Refritos)
Lynley Jones
Classic Mexican side, dip for chips, or ingredient for tostadas or burritos. (And please don't call it junk food.)
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Cinnamon-Cranberry Muffins
Lynley Jones
Quick, simple and delicious. These are muffins, not dessert masquerading as a breakfast food.
Read MoreSauteed Shallot Mushrooms
Lynley Jones
Simple and delicious. This recipe was originally created to give students in our Slice, Dice & Chop knife skills class some practice slicing ingredients.
Read MorePomegranate-Parsley Ricotta Cream
Lynley Jones
Festive latke topping made from sour cream and ricotta, with crushed pomegranate seeds, lemon juice, parsley and Ceylon cinnamon. An herby-sweet, chunky pink topping or dip. Also great with potato chips, pita chips or crackers.
Read MoreScallion-Garlic Sour Cream
Lynley Jones
Super-simple, with scallions, garlic and a pinch of salt blended with sour cream. Serve as a veggie dip or latke topping.
Read MoreCranberry-Bleu Turkey Sandwiches
Lynley Jones
Upgrade the standard turkey-leftover sandwich.
Read MoreLavender Cherry Galette
Lynley Jones
A simple, rustic tart made with either fresh or frozen cherries, with dried lavender petals. You can pull the cherries directly from the freezer for this.
Read MoreClassic Cornbread
Lynley Jones
Simple, not too sweet, not too crumbly, not too dense. It's the Goldilocks of cornbread! Just right (if I do say so myself).
Read MoreClassic Hummus
Lynley Jones
Classic garlicky dip or spread for pita, veggies, sandwiches, wraps and more.
Read MoreSpiced Pumpkin Puree
Lynley Jones
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.
Read MoreTostadas with Avocados and Pico de Gallo
Lynley Jones
Crispy tortilla topped with creamy beans, cool avocados and crunchy, spicy Pico de Gallo make a casual dinner, lunch or snack everyone will love.
Read MoreHerbed Dijon Vinaigrette
Lynley Jones
Traditional French vinaigrette with the herbs of your choice.
Read MoreTostadas with Roasted Tomatillo Salsa
Lynley Jones
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.
Read MoreRoasted Chiles or Peppers
Lynley Jones
Roasting peppers not only cooks the pepper, but also gives it a nice smoky flavor and allows you to remove the skin. This authentic method is perfect for any dish calling for roasted peppers or chiles.
Read MoreRoasted Red-Skinned Potatoes
Lynley Jones
Simple, go-to recipe for oven-roasted, crispy, golden potatoes.
Read MoreKohlrabi Salsa Cruda
Lynley Jones
Simple, crunchy raw topping for tacos. Perfect with Grilled Summer Veggie Tacos, or any fish or steak tacos.
Read MoreGrilled Summer Squash
Lynley Jones
The simplest way to cook up summer squash such as zucchini or yellow crookneck on the grill.
Read MoreRoasted Tomatillo Salsa
Lynley Jones
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Read MoreSauteed Swiss Chard
Lynley Jones
Swiss chard sauteed in olive oil with onions and garlic, and a pinch of crushed red pepper for good measure.
Read MoreSpicy Beet and Bacon Crostini
Lynley Jones
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!).
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