Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
These marinated beets are designed to be prepped ahead, making them ideal for transport. The accompaniments—pickled shallots, a charred onion crema, and harissa breadcrumbs—are packed separately so they stay crisp and fresh, then assembled just before serving. Harissa, a sun-dried chile paste from North Africa, brings a mild, approachable chile taste without overwhelming heat.
A crunchy, refreshing salad made by spiral-cutting cucumbers, salting them to release excess moisture, and tossing them in a lemony, herb-flecked creamy dressing. Topped with lemon zest, fried basil, and crispy garlic chips, it offers a mix of textures and bright flavors. This recipe is sponsored by Graza.
This one-pan meal takes its cues from chilaquiles, the saucy Mexican dish built on fried tortillas, but trades the tortillas for sweet potatoes to keep it Whole30-friendly and adds bacon for depth. The generous sauce means the eggs can bake directly in the skillet, so everything finishes together. Heat level is easy to adjust: leave the serrano whole for a milder sauce, or keep it as is for a spicy version.
A from-scratch dressing that combines homemade cornbread croutons with seasoned croutons, aromatic vegetables, and fresh herbs—ideal for a crowd.
Legend has it that Roquefort’s blue veins were discovered when a shepherd abandoned his cheese in a cave to chase after a passing woman. Weeks later, the cheese had ripened into something extraordinary. This salad pairs that famous blue with crisp lardons, golden croutons, and a punchy Dijon dressing.
The first kitchen lesson this recipe taught me was about sequencing—buttering the pan, heating the oven, and letting melted butter cool while the rest of the ingredients came together. The payoff is a Caesar with a cayenne-dusted pancetta kick and warm cornbread croutons.
A make-ahead terrine of roasted beets, carrots, and delicata squash set in a white wine gelatin and finished with fresh chives.
These cabbage bundles, filled with a mix of ground meats and herbs, are a hit with illusionists Siegfried and Roy and were a childhood favorite of mine. The dish is well-loved in Germany, Austria, and Hungary. I prefer equal parts lamb, pork, and chicken, but you can use whatever ground meat you like. Serve with mashed potatoes or rice to sop up the sauce.
Whip up a comforting pot of pinto beans enriched with barbecue sauce, bacon, and burnt ends—ideal for feeding a crowd with minimal effort.
A make-ahead layered salad built in a glass dish: basil and pine nut pesto, a sour cream and red wine vinaigrette, hardboiled eggs, toasted almonds, bacon and roasted beets.
For potlucks, holidays, and just about any occasion where a warm casserole is welcome, this cheesy potato bake delivers. Rather than leaning on canned soup, the sauce is built from scratch with a butter-and-flour roux, milk, chicken bouillon, and a pinch of cayenne, then enriched with sour cream and plenty of sharp Cheddar. Testing fresh against frozen potatoes settled the question: fresh russets give the soft, sauce-soaking texture the dish needs, and a cornflake topping adds crunch.
A from-scratch tamale project: a smoky dried-chile sauce, a quick-seared mushroom and squash filling, and a shortening-enriched masa, all wrapped in corn husks and steamed until set. Expect a large batch and a long, mostly hands-off cook.
This generously sized kugel blends russet and sweet potatoes with carrots, parsnips and onion, then bakes in schmaltz under a panko crust. A food processor's shredding disc keeps prep manageable, and the finished casserole suits Rosh Hashanah, Thanksgiving or any festive meal that calls for a substantial side.
A comforting risotto that pairs sautéed mushrooms with arborio rice, white wine, and Parmesan, finished with a touch of truffle oil if you like. It comes together in under an hour and serves four to six.
A light, tempura-style batter made with cornstarch, rice flour, white wine, and soda water gives this mixed fry of vegetables, herbs, and seafood its delicate crunch. Served with a quick homemade lemon aioli, it’s an ideal shareable starter for an Italian meal.
A hearty dish of mashed potato spheres filled with spiced ground beef and Oaxaca cheese, coated in a seasoned batter and fried until golden. Served with a creamy jalapeño-cilantro sauce, these papas rellenas make a satisfying meal or party snack.
