Variations of this soup are made in Tuscany, France, and Britain. This version combines white beans, sage, shallots, garlic, and sausage in a soup hearty enough to be a meal.
Chicken, potatoes, artichoke hearts, olives, and capers create a hearty, rustic Italian stew. The recipe is adapted from 'Hedgebrook Cookbook: Celebrating Radical Hospitality.'
An inexpensive pork roast, seasoned with fresh garlic and Chinese five-spice powder, and braised on a bed of apples, onions, and apple cider until falling-apart tender, becomes an impressive, company-worthy dinner.
Adapted from 'The Southern Vegetarian Cookbook,' this red eye gravy gets its umami-rich, sausage-like flavor and texture from mushrooms, herbs and spices. Paired with easy-to-make drop biscuits, it creates an iconic Southern breakfast.
A basting sauce of Sriracha, apricot preserves, hot chili sauce, rice vinegar, and fish sauce gives this grilled chicken a tangy, slightly spicy kick.
Kale, lemon juice and zest, pistachios, garlic, and Parmesan cheese make a quick, no-cook vegetarian pasta sauce – or spread for crostini.
A butterflied pork tenderloin is stuffed with sautéed mushrooms, pear, shallots and sage, then grilled both indirectly and directly.
Inspired by Gobi (cauliflower) Manchurian Dry, a popular Indo-Chinese appetizer we sampled at a Bengali restaurant, this lighter version skips the breading and deep frying, but not the flavor.
Savory, crunchy and often spicy, pickled kimchi is the Korean national dish. It’s also the delicious heart of this weeknight-quick pancake.
This quick vegetarian pasta dish makes the most of in-season-now asparagus and gets a bright flavor boost from balsamic vinegar.
Mangoes, in season April through June, are at their peak right now. Ripe mango and bananas, chopped walnuts, and vanilla create a flavorful, not-too-sweet dessert (or breakfast) bread. Substituting canola oil for butter lightens it up.
Black pepper beef is a weeknight-quick classic Chinese stir fry. Onion, fresh ginger, red bell pepper, celery, garlic and lots of black pepper offer plenty of flavor. The Pepper Project helps Cambodian pepper farmers and communities.
Leeks, potatoes, and frozen green peas quickly cook into a creamy, hearty soup that tastes like spring.
Pork and beef meatloaf is flavored with basil, scallions, garlic, and Chinese five-spice powder. Top it with pickled carrots and daikon and then serve with baguette slices for this American take on Vietnamese bánh mì sandwiches.
Herbed biscuits stand in for pie crust in this deconstructed chicken pot pie. Herbes de Provence and garlic give the American classic a French accent.
A new spin on this dangerously delicious Passover dessert with white chocolate and spicy rose sugar. Recipe and variations below.
Leftover pot roast combines with potatoes to make a hash that shows why meat-and-potato dishes never go out of style.
Lots of big flavors– cumin, garlic, celery, red bell pepper, tomatoes, jalapeño pepper, and smoked ham hock– blend into a satisfying soup with a Southwestern kick.
Elements of two classic comfort foods combine in satisfying braised veal shanks with white beans.
A cumin and coriander spice rub adds big flavor without heat to pan-seared pork chops; this lively, vinegary, fiery (or not) giardiniera aioli is great with pork, fish, chicken, or tofu.