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Mixed Greens with Pine Nuts and Parmesan

Author: Cara Brunetti Hillyard

Beef Tenderloin Salad

Author: Sharon Smith

Kale with Panfried Walnuts

Author: Ian Knauer

Pasta with Arugula and Plum Tomatoes

Author: Jamie Elizabeth Flick

Sautéed Chicory

Author: Gina Marie Miraglia Eriquez

Artichoke and Fennel Salad

Author: Carolyn Clark

Reuben Salad

Author: Bruce Weinstein

Chinese Broccoli with Crabmeat

Author: Nina Simonds

White Cut Chicken

A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.

Grilled Lobster and Potatoes with Basil Vinaigrette

Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying...

Farmer's Wife's Breakfast

Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.

Author: Magdalena Wszelaki

Potage Saint Germain Gerhard

Author: Michele W. Gerhard

Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Chard

One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense,...

Author: Tracy Pollan

Potato Parmesan Pancakes with Creamed Spinach Dip

These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious...

Author: Andrew Friedman