This no-cook tomatillo salsa verde tastes as fresh as its ingredients — tomatillos, peppers, red onion, garlic and cilantro. Serve it with chips or over chicken, chops, fish, or scrambled eggs.
Replacing tomatoes with tomatillos gives the traditional bowl of red chile a nice green hue and a fresh, lively flavor.
A handful of basic ingredients – carrots, potatoes, leeks, stock, fresh thyme and cream – proves once again that the French are masters of sublime simplicity, in this colorful, subtle soup.
Cumin, turmeric, and chili powder give this quick, one-pot meal of braised lamb chops with potatoes and peas a delicious Indian twist.
Start marinating pork in the morning with garlic, ginger, soy sauce, mirin, and Korean red pepper paste. In the evening, add green beans for a quick, flavorful stir fry.
Orzo – rice-shaped pasta – stands in for rice in this earthy, less fussy version of risotto, flavored with dried porcini mushrooms, saffron, leeks, garlic, and lemon juice.
Dried tart cherries and a batter made with olive oil and flavored with star anise and almond extract create a dense, delicious, not-too-sweet dessert – or an illicit breakfast.
Lemon zest, garlic, fresh parsley, a scallion, and Dijon mustard liven up this simple lamb burger.
Marinara sauce, a classic Italian red sauce with garlic, onions, herbs, and not much more, is easy and weeknight-quick to make.
A whole roasted duck is accompanied by apples, pears, and potato wedges roasted in duck fat.
Chestnuts, potatoes, aromatics, butter, chicken stock, and cream turn into a rich soup that stirs warm memories of Paris. Store-bought, vacuum-packed roasted chestnuts make it simple.
Linguine is topped with a hearty sauce of eggplant, ground lamb, crushed tomatoes, garlic, oregano, and half and half.
This braised chicken dish combines prunes, onions, sage, bay leaf, garlic, apple juice, and a little sherry vinegar for a delicious weeknight-quick meal.
This hearty chowder, chock full of potatoes, corn, fish and bacon, gets a sweet note when corn stock stands in for fish stock.
One-pan simple and weeknight-quick, pork chops are browned, then finished in a braise of mushrooms, spinach, onion, tarragon, garlic and lemon juice.
Bacon, marinated artichoke hearts, olives, garlic and lemon juice and zest combine with chicken drumsticks and thighs in this big-flavored braise.
Chicken is basted with butter, lemon juice and fresh sage, then cooked using both direct and indirect grilling.
Cauliflower is sautéed with pistachios, ham, sage, and pears, then topped with a fried egg for dinner. Add or subtract various ingredients and you’ve got a side, a vegan meal, or a pasta dish.