Author: Melissa Clark
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Author: Donna Hay
Author: Cindy Mushet
Author: Duane Sorenson
Author: Nathalie Jordi
Author: Michael Laiskonis
Author: Mary Nearn
Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor...
Author: Carla Lalli Music
Author: Meg Colleran Sahs
The oats, nuts, and fruit in this batter will start your day on the right nutritional foot-even with a generous glug of maple syrup poured over the top.
Author: Anna Jones
Author: Susan Spungen
Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.
Author: Chris Morocco
Author: Daniel Humm
Author: Mathew Rice
I think of Persian shallots like truffles-they grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth by dedicated artisans. This lovely, simple dish is great...
Author: Najmieh Batmanglij
Author: Liza Schoenfein
Author: Maya Kaimal
Author: Damon Lee Fowler
Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.
Author: Anna Stockwell
Make eggplant in the air fryer for a wonderful texture, but also a healthier version than fried eggplant without anywhere near the mess to clean up.
Author: Ben Mims
Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.
Author: Kamal Mouzawak
Author: Patricia Wells
When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.
Author: Donna Hay
Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.
Author: Alison Roman
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Author: Claire Saffitz
Author: Angelo Monaco
Author: Engin Akin
This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.
Author: Ori Menashe