True to its Sicilian roots, our cannoli are filled with fresh ricotta, instead of the custard and cream that define American versions. Cinnamon-infused...
These easy weeknight pies are full of surprises. Grill a bushel of produce-mushrooms, zucchini, red onion, and kale-and pile them onto rounds of store-bought...
Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in...
Adorned with peppers, onions, broccolini, and artichokes, this hearty, colorful pizza is built in the traditional style of Chicago deep-dish, with butter...
Aioli is an emulsified sauce, meaning that liquids that don't usually combine -- such as oil and water or, in this case, oil, lemon juice, and vinegar...
Spaetzle -- a German dish of tiny noodles -- is often made by forcing dough through thelarge holes of a colander into boiling water;we like to use a potato...
The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs,...
This recipe comes to us from of Mina Kerr of Wheaton, Illinois. In this no-cook relish, tart cranberries borrow a bit of sweetness from apples and oranges,...
The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder...
Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour...
Fresh, snappy late-summer beans are a fleeting pleasure on their own. Jazz them up with the sweet acidity of large cherry and cocktail tomatoes and crackly...
Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break...
Pick a mix of hot peppers for these versatile pickles. You can preserve the peppers whole if you want the pickles to be less spicy (since the skin isn't...
Fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight, potato pancakes, are a traditional...
Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter...
This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose...
Mix bottled condiments -- like chili sauce -- with rice vinegar to create sauces for store-bought frozen dumplings. Serve with edamame (Japanese for "green...
Ripe fruit is essential to the flavor and texture of this mellow mixture (it has only a bit of heat from the jalapeno), so choose fragrant specimens that...