Make the goodness and flavor of summer-fresh cherries last all year long with tart chewy dried cherries—perfect for cooking or out-of-hand snacking.
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A new take on a classic ratatouille recipe—this hearty version calls for fresh ricotta cheese to add heft and flavor.
A unique salad of earthy field peas in vinagrette over tomatoes, arugula, onion and basil.
We’re borrowing a page from our pizza-eating friends across the pond (where corn is one of the most popular toppings) for a summer-fresh, fast, easy dinner.
A light cucumber salad that would be perfect for a warm, summer day in the backyard.
Serve this fresh shrimp-and-tomato combo over hot orzo.
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Some cooks may consider it cheating, but I have no qualms about using the shredded slaw mixes and shredded carrots in supermarket produce sections. They are particularly useful for preparing vegetable side dishes that complement all types of grilled and barbecued dishes.
From barbecues to fish-fries, coleslaw is the preferred side. Cooks around the South will swear by theirs. This once is a mash-up of creamy and vinegary, and it’s pretty darn good anytime.
Good old mac and cheese, but with a sophisticated edge. Smoked paprika, mushrooms (porcini and cremini) and kale add great flavor.
Gussy up guacamole with pungent blue cheese, spicy peppers and creamy sour cream for an unforgettable party dip.
This spicy dip—high in calcium and vitamin C—is a perfect party appetizer served with a vegetable dunkers or toasted pita crisps.
Quinoa, a native South American grain, has a wonderfully fluffy texture that tastes nutty and sweet with a bite somewhere between couscous and brown rice.
This salad is the ultimate in flavor contrast—peppery arugula, crunchy walnuts, tart cherries and creamy feta cheese.
This dish stars fresh spinach and kale tossed with ziti pasta and Cheddar.
Hearty pumpkin takes the place of potatoes in this three-ingredient cheesy gratin.
Fiber- and protein-rich lentils star with the soup, laced with tomato paste and carrots.
Barbecue sauce provides a sweet note to this split pea soup. For a vegetarian version, omit the ham.
A garden-full of goodness is what you’ll find in this modern, meatless take on stuffed bell peppers.
Use this fresh filling in tiny tartlets for a healthy appetizer or toss with pasta for an on-the-go dinner.
Sweet parsnips and musky vanilla have an affinity for each other. This silky puree pairs well with roasted and braised meats.
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With a wee bit of heat from the Mexican tomatoes, this is a nice change from the trustworthy, but tired, basil usually found in tomato soup. A bit of cheese swirled into the hot soup tops it off.
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Craving something sweet? Piece of cake.
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- Holidays
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If you're tucking into a plate of corned beef and cabbage on St. Patrick's Day, you won't be alone...but don't expect to get pinched. It's not as Irish as you think.
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How does a vegetarian celebrate St. Patrick's Day without corned beef and cabbage? Deliciously, with a Bowl O' Green-N-Gold.
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- How-To
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Make the goodness and flavor of summer-fresh cherries last all year long with tart chewy dried cherries—perfect for cooking or out-of-hand snacking.
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Prized for their piquant appeal, tiny capers imbue tapenades, sauces and meats with high-impact flavor .
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- In Season
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Editor Jill Melton shares her affinity for a fabulous chipotle brisket with sweet potatoes—a slow cooker recipe sure to jazz up your winter dinner routine.
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Think spanakopita but without all the work.
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- For Moms
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Great for kids, great for you, these peanut butter clusters are an easy make-ahead snack.
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How much food do you put on your plate? Portions (and the plates) just keep getting bigger.
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- The Cooking Show
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Brighten up brunch with these delightfully delicate egg and onion tarts.
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Highlights from The Relish Cooking Show in Portland, Maine on May 19, 2011.
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