Quick to make, beautiful to look at and hands-on fun to eat, mussels in tarragon cream sauce make a delicious main course for two or a sociable starter for four or more.
Sage puts a fresh, summery spin on classic basil pesto. This quick, no-cook sauce is perfect for pasta, chicken, chops, steaks, roasted vegetables and more.
Already flavorful chuck roast gets a tangy, complex, umami boost with balsamic vinegar, and fresh and dried mushrooms.
Roasting cauliflower mellows its flavor and adds a bit of color to this hearty, delicious pasta. Roasted andouille sausage, olives and shallots also star.
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.