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Boiling

  • Moveable Feast

    Soft-Boiled Eggs with Uni-Herb Mayo

    These eggs get a punch from briny capers, pickled red onions, anchovy, and fresh herbs. When topped with fresh uni and salmon roe, they become otherworldly.

  • Recipe

    Sonora Wheat Fettuccine with Pesto Bianco

    White Sonora wheat, an heirloom North American variety also imparts a pale golden color and rich, almost toasty flavor to pasta that pairs beautifully with this creamy nut and ricotta…

  • Recipe

    Jeweled Israeli Couscous

    This simple side is a feast for the eyes as well as the palate. Use whatever tender herbs you have on hand. Parsley and cilantro make fine substitutions for mint.

  • Recipe

    Shrimp Romesco with Greens

    This dish channels the bold flavors of Spain, where shrimp are much loved. You’ll have leftover romesco sauce; try it on toast, eggs, grains, or pasta. Store the extra sauce…

  • Ranch Crudite
    Recipe

    Le Grand Ranch

    Le grand aïoli is a classic French Provençal dish that’s basically garlicky aïoli surrounded by colorful, assorted crudités. This recipe subs in a heavy-on-the-herbs but still garlicky mayo-based dip that’s…

  • Recipe

    Greek Chicken, Freekeh, and Spinach Bowls

    This speedy dish is half whole-grain salad, half Greek salad featuring baby spinach, dill, and feta. Substitute lamb or fish for the chicken, or top with a fried egg for…

  • spicy smoky green beans
    Recipe

    Spicy-Smoky Green Beans

    Chipotles in adobo sauce give plain old green beans a kick without the need for bacon. Most likely, you’ll have some flavored butter left over. It’s so good that you’ll…

  • Sausage Potatoes Kale
    Recipe

    Bavarian Sausage with Warm Potato and Kale Salad

    Enjoy Oktoberfest any time of the year with this easy combination of smoked sausage and warm potato salad. Fingerling potatoes have a firm texture that stands up well to the…

  • Alpine Linguine
    Recipe

    Alpine Linguine

    Inspired by the cuisine of Northern Italy, this pasta dish features thin slices of caramelized Brussels sprouts and crispy bites of speck, the smoky cousin of prosciutto, which will also…

  • Rigatoni with corn, tomatoes, and bacon
    Recipe

    Rigatoni with Charred Corn, Sweet Onions, Cherry Tomatoes, and Bacon

    While you could simply sauté the corn, the char from grilling gives this dish smoky depth of flavor. While the grill is hot, put on some bread to serve on…

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