Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Jessica Bard

  • Recipe

    Crab and Cucumber Salad Sandwiches

    This crab salad is a riff on the classic and ever-popular lobster roll. The buttered toasted bun brings it together, but if you want to skip the carbs, serve in…

  • Recipe

    Sausage, Broccoli Rabe, and Mozzarella Open-Face Quesadilla

    The crisp flour-tortilla base is what sets these hearty open-face quesadillas apart. With lots of melted cheese, vegetables, and meat, they are best eaten with a fork and knife. Serve…

  • Recipe

    Seared Tofu with Spicy Cabbage Saute

    Packed with flavor, this combo of tofu and cabbage makes for an easy meatless weekday option. It’s also vegan and gluten-free. If you like a crunchy component, crumble salted sesame…

  • Recipe

    Escarole, Apple, and Bacon Salad with Aged Gouda

    Hot apples right out of the skillet soften the escarole in this warm salad. The nutty extra-aged Gouda and smoky bacon pair well with the bitter greens and sweet maple…

  • Recipe

    Chickpea-Spinach Masala

    This vegetarian stew is fragrant with warm Indian spices like cumin, coriander, and turmeric. Mashing the chickpeas gives it a thicker texture. Serve with basmati rice or naan.

  • Recipe

    Penne with Smoked Ham, Peas, and Mint

    Fresh mint, a classic pairing with peas, brightens this creamy pasta dish.

  • Recipe

    Farfalle with Sausage and Fennel

    Cooking the links whole and then slicing (rather than trying to slice soft raw sausage) results in neat round coins that stay super juicy. Feel free to use chicken sausage…

  • Recipe

    Sausage, Potato, and Fennel Chowder

    Somewhere between a soup and a stew, this comforting winter dish becomes pleasantly thick from mashing the potatoes into the broth just before serving.

  • Recipe

    Charred Corn and Zucchini with Basil

    Charring the vegetables gives them a smoky richness and makes for mostly hands-off cooking. Put everything in the skillet and let high heat do the rest.

  • Recipe

    Corn on the Cob with Mustard-Maple-Thyme Butter

    Classic corn on the cob gets an upgrade with this simple sweet-and-savory compound butter. If you have any butter leftover, you can toss it with cooked vegetables or spread it…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial