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Winter

  • Recipe

    Lemon Crostata

    I firmly believe that a lemon crostata can successfully follow just about any meal. Its bright, tart flavor and creamy texture make it thoroughly welcome at the end of dinner.…

  • Recipe

    Crispy Roasted Potatoes With Garlic and Thyme

    This two-step cooking method (par-boil and then roast) turns out the crispiest, crunchiest roast potatoes ever. It also allows you to prep the potatoes ahead, and then slide them into…

  • Recipe

    Pasta and Chickpea Stew with Rosemary-Chile Oil

    This hearty stew warms up a cool night. If you’d like a thinner consistency, add more broth. Serve immediately, before the pasta soaks up the broth.

  • Recipe

    Pasta with Lemon-Walnut Pesto and Breadcrumbs

    This bright pasta dish uses pantry ingredients to beautiful effect. Jarred preserved lemon is available at many supermarkets and specialty food stores, or you can make your own.

  • Recipe

    Seared Salmon with Coffee-Cardamom Drizzle

    A sauce with coffee and cardamom? Absolutely. This surprising combination is delicious with seared salmon fillets, but don’t stop there. Try it on steak, chicken, or even ice cream.

  • Recipe

    Vietnamese Lemongrass Beef

    These lettuce wraps are great served family-style, but you can also enjoy this dish in bowls over rice noodles tossed in sesame oil. To prepare the lemongrass, remove the tough…

  • Recipe

    Broccoli Rabe and Italian Sausage Over Polenta

    This deeply flavored shortcut sauté is as flavorful as a weekend-project long braise. Served over quick-cooking soft polenta, it’s classic comfort food.

  • Recipe

    Ham and Cheese Puff Pastries

    Accompanied by a simple green salad, these luscious turnovers make a quick and delicious meal. For a vegetarian version, swap the ham for 2 cups of steamed, chopped broccoli.

  • Recipe

    Moroccan Roasted Cauliflower Steaks with Chickpeas and Tomatoes

    Cinnamon-and-cumin spiced cauliflower steaks are the starring attraction in this vibrant vegetarian main. They’re roasted with cherry tomatoes and chickpeas, and are served with a cooling mint and dill yogurt…

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