1,973 extra recipes

Citrus dressing gives peppery arugula extra sweetness, a very good balance!

Cornbread chili is a one-skillet tamale-pie cousin: ground beef simmered with cumin, oregano, and tomato concasse, then crowned with a buttermilk cornmeal crust and baked golden.

Hearty beef and vegetable soup with alphabet pasta, loaded with frozen veggies and simmered in a savory tomato-beef broth. Kid-approved comfort in a bowl.

Rosemary raisin bread baked in a bread machine with olive oil, milk and eggs for an enriched loaf. The savoury-sweet pairing of piney rosemary and plump raisins makes this a unique sandwich or breakfast bread.

Individual rosemary-polenta pizzettas made with a food-processor dough blending white, whole wheat, and cornmeal flours. Rustic party-size bases for personalized Italian toppings.

A quick no-cook lunch: canned tuna, white beans, and peppery arugula tossed in a lemon-garlic dressing, stuffed into whole wheat pitas with red onion. Ready in 15 minutes.

Grilled trout with olive butter: butterflied whole trout marinated in Pernod and finished with a chive-flecked compound butter of black olives, shallot, and parsley. A French Provencal-style fish dinner.

Butterflied leg of lamb marinated overnight in red wine, rosemary, coarse mustard, green peppercorns, and garlic, then grilled to a crusty, medium-rare finish. A showpiece for summer grilling.

Grilled chicken paillard with lemon, black pepper, and arugula tomato salad pounds chicken thin, grills fast, and tops with a peppery arugula-tomato salad. Summer dinner in 15 minutes.

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

Peppery greens meet juicy orange segments, toasted walnuts, and tangy goat cheese in a bright citrus vinaigrette for a restaurant-quality salad ready in 20 minutes.

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Italian pasta with winter squash and potatoes cooked together in one pot, finished in a garlic and chile skillet with starchy pasta water for a creamy sauce.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

This is a healthy and tasty spread. Serve on Toasted Pita Crisps or crisp sesame crackers,

Spiced broccoli spinach spread with cumin, lime, red pepper flakes, and toasted coconut. A vegan canape that's bold, earthy, and completely unexpected.