Author: Molly Stevens
Pumpkin and oil keep this cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers...
Author: Susan G. Purdy
Author: Shelley Wiseman
Author: Ellie Krieger
Author: Shelley Wiseman
With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol' green variety also works. Both will become meltingly tender.
Author: Andy Baraghani
Roasted broccoli and seitan add bulk to this vegan burger from Tyler Kord, chef at cult favorite sandwich shop No. 7 Sub in New York City.
Author: Tyler Kord
Author: Maria Helm Sinskey
Author: Gertrude Burnom
Author: Lillian Chou
Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that's bursting with bright, comforting flavors.
Author: Anna Stockwell
Author: Peter Kaminsky
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the best of both textures. This duck is delicious with...
Author: Lillian Chou
Author: Charlie Trotter
Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust.
Author: Alison Roman
Author: Jean Anderson
We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.
Author: Adam Rapoport
Author: Ashley English
We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.
Author: Dawn Perry
Author: Sheila Lukins
Author: Clark Frasier
Biscuits and gravy meet loaded nachos.
Author: Alison Roman
Author: Sue Li
Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.
Author: Sarah Patterson Scott
Author: Susan Spungen