149 medium recipes

Baked oranges boiled whole until tender, then baked in a red cinnamon candy syrup and chilled overnight. A sweet, spiced fruit side dish for roasted meats.

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

A delicious cake that everyone wants a second slice.

This vegan tofu turkey is the plant-based centerpiece your holiday table needs. Five pounds of pressed tofu shaped into a roast, stuffed with your favorite filling, then basted with nutty sesame oil and soy sauce until golden and crispy.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

Easy Coney sauce: a smooth, no-bean meat sauce simmered with tomato, mustard, and a hint of cinnamon and nutmeg. The classic Coney dog topping that turns a plain hot dog Detroit-style.

Four-ingredient cottage cheese pancakes blended smooth with eggs, corn oil, and flour or cornmeal. Light, protein-packed griddle cakes ready in 30 minutes.

Noodles, cabbage, and onions, the classic haluski: tender egg noodles tossed with buttery, golden-browned cabbage and sweet caramelized onions. Humble Eastern European comfort food in one skillet.

Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.

Coconut fried shrimp with a beer batter and flaked coconut coating, deep-fried golden in under a minute per side. A crispy, tropical appetizer or main dish.

Roasted vegetables are always a great side dish with grilled or roasted chicken, beef or fish. It's so easy to make, and fresh veggies taste delicious once roasted at its peak.

Mexican-style radish and cilantro relish with orange juice, lime juice, and onion. A crisp, citrusy no-cook condiment that pairs with tacos, grilled meats, and fish.

Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.

Cold chewy noodles with shredded chicken and silky egg strips in spicy Sichuan dressing. This make-ahead Chinese salad is perfect for hot summer nights, ready in an hour.