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Crispy Salmon With Farro and Pecan Gremolata

Cooking skin-on salmon can seem intimidating, but this method for cooking the fillets ensures crispy, golden skin. Leave enough room between the fillets and make sure the oil is good and hot before you slide the fillets in. Pro tip: When you place the salmon in the pan, start with one end close to you and lay the rest of the fillet down away from you. This means that if any hot oil splatters it won’t hit you. Farro is a whole grain that’s similar to barley. It has a distinctive nutty flavor, perfect for pairing with the pecan and parsley gremolata.

Make It Yourself: Slow-Roasted Lemon & Herb Chicken

Slow-roasting is the key to a foolproof, juicy chicken. Because the chicken cooks for a long time at a low temperature, you don’t risk overcooking it. In fact, that’s the point! The chicken is done when you can easily pull a leg off—perfect for anyone who’s nervous about carving. And, slow-roasting works for more than just meat. Throw a separate pan of fingerling potatoes, whole carrots, or zucchini into the oven with the chicken. Just toss your pick with olive oil and season with salt and pepper and roast for a truly simple side dish.

Curried Lima Bean Soup With Tomato

The key to a hearty soup is a lot of flavor, varied textures, and enough components to make a bowl satisfying, not sad. This recipe does just that. On top of a standard soup base of onions, garlic, and carrot, this soup adds fresh ginger, curry powder, and allspice for a uniquely tasty broth. Bright tomatoes, vibrant green lima beans and whole-grain brown rice mean that you won’t be hungry right after you eat. Curry powder can lose its flavor after a year or so, so taste a small amount before you start cooking.

Squash and Greens Bread Pudding

If you’re looking for comfort food that doesn’t leave you feeling completely decadent, then this bread pudding is for you. There’s the standard base of bread, milk, eggs, and cheese, but with healthy veggies to bulk the pudding up. There’s sautéed swiss chard, onions, and butternut squash layered into each bite. Using pre-sliced bread instead of cutting a loaf into cubes is a great shortcut for quick assembly. Buttering the foil before covering the dish ensures the top of the pudding gets nice and golden—not to mention it bastes the bread in delicious buttery flavor.

Grapefruit Negroni Pops

The Negroni has experienced somewhat of a resurgence lately. And it’s no wonder: a refreshing combination of herbal gin, Campari and sweet vermouth, the Negroni is a perfect way to start an evening. We occasionally mix ours up with a splash of freshly squeezed grapefruit juice, which both enhances and mellows the bitter Campari notes. Last summer we made slushies out of the same ingredients. This summer we’re freezing it solid and serving the pops as frozen apertifs. Slide a couple of very thin grapefruit slices into the molds and sandwich the pop sticks in between them for extra stability.

7 Creative Back-to-School Lunches

The back-to-school crunch is upon us. This year, instead of that slightly squished PB &J, send the kiddos to school with one of these fresh lunch box ideas.

Chicken and Avocado Rice Bowl

No need for extra sides and dirty dishes. Dinner’s all here, in one bowl: your grain, your colorful veggies, and your protein. Everything takes less than 30 minutes to prepare, thanks to chicken cutlets which cook quickly on the stove. While the chicken is lean, each portion is topped with a ripe avocado half, which makes it filling and satisfying. Watermelon radishes, which are available from late fall through spring, add a gorgeous pop of color and make the dish look stunning. They should be firm, free of blemishes, and feel heavy for their size. If you can’t find them, regular radishes have a comparable flavor.

Apple Pie Baked Apples

This adorable dessert offers all the flavors and aroma of a warm apple pie, pre-portioned into single-serve treats. Each apple is filled with homemade pie filling and topped with a swirl of pecan-oat crumble. The combination is so good it will have you licking the spoon. Though other varieties of crisp apples work in a pinch, we prefer Honeycrisp because they hold their shape when baked. As far as the crust goes, we love a traditional lattice, but feel free to get creative with all sorts of designs. We recommend serving the whole thing a la mode.

Pretzel-and-Peanut Cheese Ball

Ball sports need cheese balls and this cheese ball is simply fun! Crushed pretzels and peanuts give the exterior of this appetizer some serious crunch. The satisfyingly salty outside gets freshened up with dill and bright mustard. It’s easily customizable, which makes it a great recipe to keep on hand, so feel free to make it your own after you try this one. Sub in a mix of different cheeses, fresh herbs, or roll in a variety of chopped dried fruit and nuts.