Roasted stuffed peppers are a mainstay of tapas bars in Spain. In this fresh twist, we skip the oven and fill raw mini bell peppers with creamy sheep’s milk cheese or goat cheese and top with crispy serrano ham bits for a textural feast.
Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.
Clams are popular as warm tapas in Spain. Cooked with lots of garlic and sherry, they are always served with crusty bread to sop up the delicious juices. Use a dry or semi-dry sherry, such as Fino, and follow the Spanish maxim: Never cook with a sherry you wouldn’t drink.
For an extra dose of flavor, we looked to vadouvan, a mild French-style curry powder that usually contains shallots and garlic. You can find it at specialty spice shops and online, though any mild curry powder will work.
A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat, while hemp hearts and toasted unsweetened coconut add a bit of crunch.
This tomato, herb and almond pesto is named for the sunny fishing port of Trapani in western Sicily, where almonds and olive oil figure prominently in the cuisine. The sauce is traditionally served with busiate, a type of thick handmade corkscrew pasta, but we’ve substituted whole-grain quinoa spaghetti for a healthy dose of whole grains.
The herbal taste of basil with lime juice and a touch of salt and pepper make the fruits in this bowl taste even sweeter. Mix and match with your favorite melons and berries.
This fork-and-knife flatbread is spread with herby, creamy ricotta and then loaded with sweet and savory veggies for a fresh take on Middle Eastern street food. Be sure to buy a good-quality full-fat ricotta for the best results. The vegetables are adaptable, so use whatever looks good at your farmers’ market this week!
The long, slender stems of broccolini are completely edible, so don’t ditch them. Add a serving of whole grains such as freekeh, bulgur or millet to complete this vegetarian meal, or serve the vibrant greens alongside grilled fish or chicken.
Inspired by the Middle Eastern tradition of mixing sweet fruits with savory foods like tahini, this fresh bowl is ideal for serving at your next barbecue or breakfast. Garnish with a little citrus zest for extra brightness.
Bagna cauda, or “hot bath” in Italian, is an olive oil and anchovy dip popular in northern Italy. We add white beans to the dip to boost protein and fiber. It's typically served with a rainbow of vegetables, so choose your favorites. You can also make your own whole-grain pita chips (see below) for dipping.
Dukkah (pronounced DOO-kah) is a savory Egyptian blend of dried seeds, herbs, spices and nuts. It's used as a coating for meat or fish or mixed with olive oil and served as a dip – here we use it as a flavorful crust for chicken. Moutabel is a Middle Eastern dip traditionally made with eggplant, though other vegetables can be used. In this version, grated beets and Greek yogurt are combined for a vibrant topping for the chicken.
Pan-seared tofu pairs beautifully with fresh veggies and teriyaki-style noodles in this quick takeout fake-out. You can substitute whole-grain linguine or brown rice noodles.
Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety of textures and a tropical salty-spicy, savory-sweet flavor combination.
This smoky-sweet salsa is incredibly versatile – spoon into lettuce leaves and top with stir-fried veggies for quick wraps, spoon into halved mini bell peppers for an easy appetizer (as shown here), or enjoy as a snack with tortilla chips or over sliced baguette. Mashing some of the mixture gives it a slightly creamy, scoopable texture.
There's no need to soak the beans overnight for this easy slow-cooker version of an all-American favorite. The corn bread recipe makes more than you'll need, but here's a tip: Heat up the leftovers and drizzle with honey for a super fast breakfast the next day.
Sweet strudels tend to steal the spotlight, but it's time to take this flaky pastry to the savory side. We've used a store-bought phyllo dough for the easiest prep – look for it in the freezer section of your supermarket. To keep the pastry sheets from drying out and make them easier to handle, cover them with a damp towel when not in use.
Sherry adds a rich nutty note to this mushroom sauce, which we’ve made extra-creamy by stirring in tangy cream cheese.
Arame seaweed adds a touch of sweetness to these Asian-style meatballs. Serve as an appetizer with the spicy-sweet sauce on the side, or wrap in lettuce leaves and drizzle with the sauce for a light main. Garnish with cilantro and arame for an extra-pretty presentation.
Dried seaweed salad mix is a colorful blend of popular varieties of seaweed. If the salad comes with a dressing packet, simply reserve it for another use. Saffron threads help give this paella lovely flavor, but they tend to be expensive – you can leave them out if you don’t already have a jar in your pantry. Serve with lemon wedges.
Hulled barley is the whole-grain version, meaning it's minimally processed and has only the inedible outer hull removed. It takes longer to cook than the more common pearl barley, but its higher fiber content makes it well worth the wait. If you're time-crunched, though, substitute pearl barley and reduce the cooking time to between 20 and 25 minutes.
Wakame seaweed’s emerald green color and tender texture make it an unexpectedly stellar stand-in for basil in this nutrient-dense twist on pesto pasta.
Ground nori melts seamlessly into this elegant brown butter pan sauce, adding its signature earthy-salty flavor. The keys to browning butter without burning it are watching the pan carefully and swirling it often. The butter will melt and then start to foam, at which point you’ll notice the color change from yellow to golden brown. Take it off the heat as soon as it starts to smell nutty.
Chefs and home cooks have cast vegetables as second fiddle to meat on their plates for years, but a recent shift to veggie-centric dishes is giving plant foods a starring role. We show you how to swap out the meat for nutrient-dense produce in these twists on classics.
Portobello mushrooms have a meaty texture that makes them a stellar swap for beef patties in veggie burgers. But here's the trick: We've actually used the mushroom caps as the bun, then filled the middle with warmed marinara sauce, provolone and fresh, crisp greens.
There's a new steak in town – and, surprisingly, it's made from cauliflower. Here we cut the cruciferous veggie into thick steaks, coat it with spices then roast it 'til golden for maximum caramelization (read: flavor).
Blending cashews with lemon juice and hot water creates a luscious cream for this comforting plant-based mushroom stroganoff. Mushrooms are full of umami taste, which gives the sauce full-bodied flavor in a fraction of the time it takes to make the original beef version.
This cleaned-up version of the fast-food favorite is made with lean ground turkey and served in whole-grain English muffins. The best part is they freeze well, so make a batch and store in your freezer for a grab-and-go breakfast. Feel free to add baby spinach or tomato slices to the sandwich – but add it just before or after reheating. Serve with your favorite hot sauce.
Almond and coconut flours give these gluten-free pancakes a boost of fiber and protein to keep you well-fueled through the morning. There’s no added sugar, so be sure to use ripe bananas – the riper they are, the sweeter your pancakes will be. Top with sliced bananas and/or berries and a drizzle of pure maple syrup or raw honey, if you like.
A cheesy quinoa crust makes a delicious, higher-protein swap for the traditional flour and butter quiche crust. Swap out the Tuscan kale in the filling for baby kale or spinach if you prefer a milder flavor.
Your blender makes prepping these herbed crepes easy, but you can whisk the batter in a bowl if you prefer – just be sure to mix it well. Look for hot-smoked salmon in the deli section of your supermarket; if you can’t find it, top your crepe with a slice of cold-smoked salmon instead.
Trust us, this isn’t your grandmother’s turkey pot pie! Our easy version is made from start to finish in the same skillet, making cleanup a breeze – plus, our fluffy biscuits are a nice change-up to the traditional pastry topping. If you have green beans leftover from your holiday meal, you can use them instead of the peas.
A traditional English dish, bubble and squeak was created as a way to use up Sunday's mashed potatoes along with just about any other leftover veggies. We put a healthy, Indian-inspired spin on the classic with these potato and kale patties subtly spiced with a blend of ginger and curry powder.
This jalapeño-spiked pineapple salsa has it all – sweet, spicy and tangy notes – all of which brighten up these juicy pork tenderloin tacos with sautéed greens.
A fruit salsa of watermelon, mango and heirloom tomato is the perfect counterpoint to the delicate flavor of rockfish in these lightly spiced tacos.
Tofu is given a spicy-sweet flair with a wet rub that combines adobo chile, orange juice and honey. Combined with grilled vegetables including meaty portobello mushrooms and a classic spicy jalapeño guacamole, this taco is a hearty choice for a meatless Monday.
This tomatillo salsa with lime juice and cumin does double duty as both a topper over the tacos as well as a sauce to simmer the beans in for maximum flavor.
Red beet and chile pepper salsa makes for a striking and flavorful topper on these oregano and sriracha–marinated steak tacos. Because this salsa requires a little baking time to cook the beet, you can make it entirely up to 1 day in advance and refrigerate until serving.
Balsamic vinegar adds a heady hit of sweet-and-sour flavor to the cherries and keeps this sauce on the savory side. Pork tenderloin has a thin end that cooks faster than the rest of the roast; to keep it from overcooking, simply tuck it under so that the tenderloin is the same thickness throughout.
Small, knobby fingerling potatoes have a thin, delicate skin, so there’s no need to peel them. If you can’t find fingerlings, substitute with baby potatoes instead. Be sure to remove the dough from the fridge about 30 minutes ahead; this makes it much easier to handle. Don’t worry if it seems like there’s a lot of radicchio; it shrivels as the pizza bakes.
Wrapping the scallops and vegetables in a “purse” of parchment paper means they steam together in the fragrant Asian-inspired sauce. To keep the butcher’s twine from burning in the oven, soak it in water for about 15 minutes before tying the bundles. Serve with brown rice or quinoa.
Go beyond spinach and arugula and bring some lesser-known leafy greens into your kitchen this spring. From peppery watercress to sweet pea shoots, we’ve got the dirt on what’s fresh this season.
Sweet sautéed fennel and orange juice mellow the peppery taste of watercress in this company-worthy dish.
This flavorful broth-based Vietnamese-style soup is infused with fragrant ginger, garlic and whole spices, then piled high with fresh herbs and delicate pea shoots for a hit of freshness. If your shoots are longer than a few inches, snip them into shorter, bite-size pieces.
Dandelion greens pack a tasty, bitter punch that is best paired with other bold ingredients that can stand up to its flavor, such as the sharp Parmesan and flavorful sausage in this quick pasta. The leaves mellow as they cook, so hold back some fresh ones to toss in at the end of cooking for an extra kick. Serve with lemon wedges and red pepper flakes.
Toasting the whole spices and grinding them yourself is the key to this dish’s amazingly fragrant flavor.
Fish cakes in Thailand are often augmented with tapioca flour to make them sturdier; I opt for healthy, protein-rich quinoa instead. These make a great appetizer or can be served as a main course with noodles or rice. When preparing your quinoa for this recipe, use a ratio of 1 cup quinoa to 12/3 cups water – this ensures your fish cakes don’t get soggy. Do try the dipping sauce – just a little gives the fish cakes a sweet-tangy bite.
I first had this mildly spicy curry-smeared fish in the northern capital of Chiang Mai steamed in ingeniously folded banana leaf packets that also served as a takeaway container. The banana leaf is 100% natural and compostable and infuses the fish with a subtle herby flavor. Look for banana leaf at Asian and Latino markets in the freezer section, or wrap the fish in Swiss chard leaves instead.