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Beets in Vinaigrette

Author: Edna Lewis

Herby Pasta with Garlic and Green Olives

Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).

Author: Andy Baraghani

Roasted Garlic Herb Sauce

This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or...

Author: David Tamarkin

Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño

Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's...

Author: Athena Calderone

Smoky Carrot Dip

Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.

Author: Ochre Bakery, Detroit, MI

Chicken Piccata

A classic Chicken Piccata recipe

Mussels in Cream Sauce

Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would...

Savory Crepes with Mushroom and Bacon Filling

An easy crepes recipe with mushroom and bacon.

Herbed Feta Dip

Author: Bon Appétit Test Kitchen

Endive, Romaine, and Orange Salad for Two

...

Author: Anna Stockwell

Turkey Stock

Author: Melissa Roberts

Double the Mustard Chicken With Potatoes and Greens

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken,...

Author: Anna Stockwell

Grilled Scallops with Lemony Salsa Verde

Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.

Author: Alison Roman

Mashed Potatoes and Parsnips

Author: Andrew Weil, M.D.

Creamy Squash Risotto With Toasted Pepitas

Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since...

Author: Abra Berens

Spiced Herb Marinade for Fish

Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular...

Author: Nancy Harmon Jenkins

Basic Bread Stuffing

Author: James Beard

Frisée and Carrot Ribbon Salad with Za'atar Lemon Vinaigrette

The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.

Author: Mindy Fox

Grilled Chicken Salad with Romesco Sauce

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled...

Author: Anna Stockwell

Cauliflower "Rice" Tabbouleh

This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it...

Author: Katherine Sacks

Radicchio Salad with Caramelized Carrots and Onions

It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges,...

Author: Anna Stockwell

Lamb Chops with Pistachio Salsa Verde

This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde....

Author: Rhoda Boone