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Erica Clark

  • Recipe

    Chicken and Corn Chowder

    Here’s a perfect soup for cold fall nights. Adding the corn cobs to the pot along with the kernels amps up the sweet corn flavor.

  • Recipe

    Harissa-Yogurt Baked Chicken Thighs

    Harissa pastes vary in heat level. Taste some of the harissa-yogurt sauce before putting it on the chicken, and adjust the amount of harissa paste to your liking.

  • Recipe

    Roasted Chickpea, Avocado, and Feta Salad

    Crunchy roasted chickpeas add a surprising element to this simple salad, which pairs well with both Middle Eastern and Latin American flavors.

  • Recipe

    Tofu Saag

    A creamy yogurt-spinach sauce surrounds spiced, crisped cubes of tofu in this aromatic, satisfying dish. If you like hot foods, leave the serrano chile seeds in. Serve with rice or naan.

  • Recipe

    Spicy Red Lentil and Chickpea Stew

    The humble look of this stew belies its complex flavor: a mix of spicy heat and earthy legumes, topped with a cooling, creamy lemon-flecked yogurt.

  • Recipe

    Spicy Cauliflower and Carrots

    It's amazing how much flavor a dab of spicy harissa paste will do for these simple roasted winter vegetables.

  • Recipe

    Pork Chops with Thyme-Scented Apples over Cheddar Polenta

    Pork and apple juices mingle beautifully and make a lovely sauce for the chops and cheesy polenta.

  • Recipe

    Broiled Mushrooms with Goat Cheese and Thyme

    Broiling mushrooms is a quick way to brown them and bring out their deep flavor. Serve with seared steak or roast chicken.

  • Recipe

    Baked Cod with Tomato-Bacon Jam

    Sweet tomatoes get cooked until they break down, creating a jammy sweet-and-sour sauce that’s made even better with bacon. Brushing the fish with a lemon-mustard mixture before cooking is an…

  • Recipe

    Pasta with Sausage and Kale

    As with broccoli raab, the earthy, somewhat bitter flavor of kale makes it a good match for sausage in a pasta perfect for a cold autumn night.