This salad dressing is a delicious, non-fat alternative to mayonnaise-based dressings. Serve it with vegetable crudites, or with hearty greens like endive and radicchio.
This mixture of apples, nuts, and wine is eaten at the Passover seder. Kosher wine is generally sweeter than other red wines and is an essential part of this dinner recipe.
A quick vegan main that will satisfy meat eaters too. Brushed with a zesty cilantro, jalapeno, ginger, and lime sauce this tofu just needs a short stint on the grill. This recipe comes from Martha Stewart's...
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant...
Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet...
These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.
This recipefor canned tomatoes provides an ideal way to enjoy the taste of peak-of-the-season tomatoes once summer is gone. The tomatoes are peeled, seeded, and fit into jars, which are then processed...
The caramel apple takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes soft and spicy before you finish it with a rich caramel sauce that's mostly...
Frittatas are great warm or at room temperature, making this a smart meal for a busy night when not everyone in the family can sit down to dinner at the same time.
The game-changing glaze on these roasted sprouts is comprised of powerhouse pantry ingredients like honey, chipotle chiles, and soy sauce-giving them a jolt of sweet-and-smoky heat and an addictive umami...
Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter and cheese. They're the cornerstone of our Make-Ahead...
This side dish tastes just as good at room temperature as it does hot from the stove, so there's no need to worry if it's ready before the rest of the meal.
Flageolet, pale-green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb. We served them with Mint and Pistachio...
Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements a sumptuous main course.
Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your...
Celery finds its way into all kinds of dishes, but we rarely appreciate the stalks on their own. Get to know this vegetable anew by braising it with thyme in this easy, five-ingredient dish.