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Fall

  • Recipe

    Grilled Salmon with Aleppo-Honey Glaze, Turnips, and Kale

    Zesty ginger-spiked vegetables are the perfect foil to this richly glazed fish.

  • Recipe

    Ginger Coconut Rice

    The addition of coconut milk and fresh ginger and garlic makes a basic pot of rice so much more interesting. Serve with stir-fries and curries.

  • Recipe

    Chicken Posole Verde

    The green (as opposed to red) version of this classic Mexican stew features tomatillos and jalapeño in place of tomatoes and dried red chiles. Serve the posole with tortilla chips…

  • Recipe

    Potato-Chip-Crusted Cod with Shallot-Tarragon Sauce

    Crushed potato chips make a quick, crisp coating for fish, while the remoulade-style sauce makes the dish a standout.

  • Recipe

    Grilled Brie and Tomato Sandwiches

    This grilled cheese is a great way to showcase ripe, juicy tomatoes. A flavored mayonnaise gets brushed onto the bread to impart flavor and help it crisp. Store any leftover…

  • Recipe

    Sear-Roasted Pork Tenderloin with Garlic and Fennel

    Fennel is a classic flavoring for pork because it brings out the sweetness of the meat. Although this recipe is straightforward, you can make it even easier by skipping the…

  • Recipe

    Spicy Peanut Butter and Lime Skillet Cookie

    A combination of cayenne and lime zest is not your average cookie flavoring, but combined with the sweet and salty ingredients, they make each bite of this gluten-free cookie exciting.…

  • Recipe

    Brown-Butter Oatmeal Skillet Cookie with Spiced Apples

    Reminiscent of the topping on an apple crisp, this chewy oatmeal cookie gets a nutty undertone from the brown butter.

  • Recipe

    Neapolitan Spaghetti Squash

    Since it already looks like pasta strands, why not give spaghetti squash the full southern Italian treatment, with olives, capers, sun-dried tomatoes, and pine nuts. It brings warm, sunny 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.