Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese. Serve with:…
Colorful apricots, scallions and pistachios make this vibrant dish worthy of any holiday table. Since wild rice (really a grass) does not absorb liquid to…
Here’s the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. For a less traditional taste, you could reduce or even…
We cook, then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don’t like tarragon,…
Finely chopped raw broccoli is tender and mild–here it’s tossed with a creamy dressing, meaty chickpeas and sweet bell pepper. Yield: 4 servings, 1 cup…
This colorful salad makes a fine prelude to a hearty dinner. Walnut oil’s distinctive flavor delivers a rich hit to the dressing. Yield: 6 servings,…
An orange glaze brings out the sweetness in one of the kid-friendliest vegetables around. With convenient pre-shredded carrots, there’s no chopping required. Yield: 4 servings,…
A Moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well. The foil-packet cooking method for the sweet potatoes yields…
Grapefruit juice is the base for the tangy vinaigrette on this salad studded with grapefruit segments and dried cranberries. It serves 12 as a starter…
For this Greek-style pizza, eggplant slices are grilled, chopped and tossed with fresh tomatoes, feta and mint; the mixture is spread on the pizza to…
