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Pappardelle with Chicken Ragù, Fennel, and Peas

You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.

Author: Andy Baraghani

Tangy Grilled Cabbage Slaw with Raisins and Walnuts

Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make...

Author: Katherine Sacks

Baja's Best Pinto Beans

An easy Pinto Beans recipe. These can be made one day before serving.

Foil Pack Potatoes With Rosemary and Garlic

These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...

Author: Ian Knauer

Sugar Cookies ("Tea Cakes")

Author: Sandra Crook

Crispy Chicken Thighs with Spring Vegetables

The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.

Author: Anna Stockwell

Spicy Chipotle Chicken Tostadas

Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).

Author: Nils Bernstein

Chinese Sea Bass

Author: Reva Pataki

Garden Lentil Salad

Author: Marianne Mays

Grilled Asparagus and Spring Onions With Lemon Dressing

Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.

Author: Dave Muller