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Erica Clark

  • Mustard Glazed Beef Tenderloin
    Recipe

    Mustard-Glazed Beef Tenderloin

    Tender beef gets a flavor infusion with a butter-mustard coating and blue cheese finish. If serving with a salad, such as the Fresh Herb Salad shown here, try some of…

  • Creamy Kale
    Recipe

    Creamy Kale with Shallots

    Update the classic steakhouse side of creamed spinach with the more hearty, robust texture of curly or Tuscan kale. It pairs perfectly with steak, of course, but it's also delicious…

  • Recipe

    Blackberry, Bacon, and Brie Grilled Cheese

    Grilled cheese is a year-round favorite, but the blackberry preserves in this one give it a fruity spin.

  • Recipe

    Herbed Tomato Cobbler

    Summer's favorite dessert is re-interpreted as a savory side, starring juicy grape tomatoes and fresh herbs.

  • Recipe

    Zucchini Penne with Ricotta

    When summer squash is in abundance, use it up in this creamy, fresh pasta. Dollop the cheese on each serving, and let diners mix it in to create the sauce.

  • 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.

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