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Liz Pearson

  • Recipe

    Coconut Creamed Spinach

    Coconut milk adds a barely there sweetness to this classic side, while toasted cumin gives it an earthy flavor. Serve this with beef or lamb, or top with a fried…

  • Recipe

    Spinach and White Bean Salad with Tuna

    The bright, fresh combination of endive and spinach makes this salad an elegant lunch or light dinner. Water-packed canned tuna works fine, but oil-packed tuna has a richer, more satisfying…

  • Recipe

    Asian Ground Pork and Spinach

    Salty fish sauce and tangy lime juice are balanced by toasty sesame oil in an irresistible dressing that coats lightly wilted spinach and ground pork. Serve over rice or rice…

  • Recipe

    Potato and Gruyère Gratin

    Nutmeg and garlic are a classic flavor combination in rich, creamy potato dishes like this one.

  • Recipe

    Carrot and Sharp Cheddar Gratin

    This gratin is made a little differently from the others—the carrots are parcooked in the cream, adding an extra infusion of flavor.

  • Recipe

    Mushroom, Leek, and Fontina Gratin

    Rye breadcrumbs add a bold flavor that complements the meaty mushrooms. If you don’t have dry vermouth to deglaze the skillet, dry white wine or chicken or vegetable broth will…

  • Recipe

    Fennel, Red Onion, and Parmigiano Gratin

    Pernod, an anise-flavored liqueur, bolsters the fennel’s flavor in this rustic gratin topped with coarse whole-wheat crumbs.

  • Recipe

    Grilled Okra with Smoked Paprika-Shallot Dip

    Grilled okra is great finger food: Just dip and eat. Let the grill heat for 15 to 20 minutes to make sure it’s nice and hot before cooking the okra.…

  • Recipe

    Pan-Seared Tuna Steaks with Warm Tomato, Basil, and Olive Salad

    Searing tuna steaks is lightning-fast; they cook to medium-rare in less than five minutes, and this zesty tomato-olive salad takes only a few minutes more.

  • Recipe

    Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

    Grated carrots, squash, and chopped mint balance the spicy heat of the jalapeños. For a milder dish, use only 1 chile and remove its seeds and ribs—they’re hotter than the…