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.
Tomatoes and basil from the garden (or the farmers market) combine with ricotta cheese and linguine for a quick, creamy vegetarian dinner.
White-fleshed fish and okra are quickly stir-fried with garam masala, cumin seeds, and other spices, then served over rice with coconut milk and cumin for a big-flavored, slightly spicy meal.
The fifth taste sensation, umami, with its 'pleasant savory taste' comes through perfectly in this delicious butter. It pairs well with steak, as it is in this recipe, but can complement any dish in need of some nuanced flavor.
A new cookbook shows how easy it is to turn your grill into a pizza oven. Grilling gives this pizza with red sauce, sausage, and arugula a crunchy crust and a nice, slightly smoky flavor.
Canned black beans cooked with onion, red bell pepper, garlic and chipotle peppers in adobo sauce make a smoky, spicy, show-stealing side for pork chops, chicken and fish – or a vegetarian meal with tofu.
In this take on classic fried chicken, buttermilk-soaked chicken thighs are heavily seasoned, fried briefly and finished in the oven.
It's hard to go wrong with Greek yogurt, but a few brands stand out in quality, taste, and flavor. For a quick, healthy, delicious lunch, top warm brown rice with Greek yogurt, pistachios, fresh rosemary, and a drizzle of olive oil.
Nothing says spring like the snap and crisp taste of fresh peas. Barely sautéed, with fettuccine, Parmesan, and prosciutto they make subtle, rich dish.
All are good on their own, but together scallops with smoky chipotle butter, tomato salad, and cornbread are a restaurant-inspired meal.
Disks of Crottin, a classic French goat cheese, are baked on buttery toasts, then placed atop a simple salad of mixed greens and Dijon mustard vinaigrette to produce a classic bistro dish.
Roasted asparagus spears are topped with sautéed bacon and shallots and a poached egg for a light lunch.
Lamb Navarin combines lamb, peas, carrots, new potatoes, and turnips for a spring stew that is hearty, but lighter tasting than beef stew.
Meat can really take a bite out of your grocery budget. Rethink the cuts you choose with this helpful guide, full of links to delicious recipes.
Based on the classic Italian dish veal piccata, chicken breast fillets, pounded thin and sautéed in butter and oil, then topped with a piquant sauce of butter, lemons, capers, and parsley
Farfalle means butterflies in Italian. As a pasta tossed with peas, bacon, butter, sage, lemon juice, zest, and Parmesan it means delicious.