Author: Dr. Lance Fogan
Author: Sara Forte
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.
Author: Andy Baraghani
Author: Douglas Keane
A classic risotto for winter comfort... but with a fuss-free twist.
Author: Donna Hay
Updating classic beef Wellington, we created this lighter, easier-to-prepare rendition using chicken. A glass of lush, full-flavored cabernet sauvignon makes a splendid accompaniment.
Author: Shirley Cheng
Author: Jean Georges Vongerichten
Author: Susanna Foo
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Author: Chris Morocco
We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light
Author: Chris Morocco
Author: Bruce Aidells
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.
Author: David Tamarkin
Author: Jennifer Iserloh
Author: Stephen Pascal
Author: Tori Ritchie
Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This...
Author: Editors of Garden & Gun
Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner's a wrap!
Author: Claire Saffitz
As well as being super-quick and tasty, cottage cheese, eggs and ham all give us satiating protein, helping our muscles to repair and recover and helping to keep us full till lunch.
Author: Jamie Oliver