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The House Salad

Author: Sara Forte

Salade Niçoise

Author: Karin Korvin

Collards

Author: Bill Smith

Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.

Author: Kristine Kidd

Swiss Chard Pasta With Toasted Hazelnuts and Parmesan

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar. Toasted hazelnuts impart...

Author: Andrea Bemis

Mango Chicken Salad with Couscous

Author: Geoffrey Zakarian

Fried Chicken Thighs with Cheesy Grits

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Author: Alison Roman

Roasted Citrus and Avocado Salad

Author: Alison Roman

Sweet and Tangy Collard Greens

On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always...

Author: Julia Sullivan

Duck Breast and Frisée Salad

Author: Bruce Aidells

Beet and Endive Salad

Author: Wuanda Walls