Ivy Manning

Gazpacho, the famous chilled soup, comes in lots of varieties in Spain. This white gazpacho, made with cucumbers and green grapes, is used as a sauce to complement seared scallops.

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.

Manchego cheese adds a nutty note to the stuffing in these heartier-style bites, while a finishing sprinkle of paprika adds that characteristic smoky flavor found in Spanish cuisine.

Savory little meatballs are served as tapas all over Spain, with toothpicks for spearing those tasty morsels and popping them in your mouth. They’re lovely served piping hot or at room temperature, so they make great party food.

Fresh rosemary commingles with tangy lemon zest and smoked paprika to give these almonds a ton of flavor. If you can’t find Marcona, regular raw almonds work well, too.

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.

You'll never believe this quick and easy Mediterranean-style dish is ready in just 15 minutes!

The secret to making these oval-shaped patties ultra moist? Grated zucchini, which not only adds moisture, but also a serving of vegetables.

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.

Vodka brightens the flavor in this classic creamy tomato sauce, 
but you won’t taste the alcohol – it simmers off during cooking.

Coconut milk adds richness to this aromatic curry, chock-full of anti-inflammatory ingredients like turmeric and ginger. To switch things up, you can swap out the brown rice for an ancient grain such as quinoa or millet.

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.

This hearty bean soup is brimming with veggies like celery, onion, carrot and zucchini.

Don’t get too fussy with this salsa – think of it as a Mexican-style pesto you can switch up according to 
your taste preference.

Forget everything you thought you knew about cooking dry beans. Our easy trick lets you skip the long soaking step and make them — start to finish — in your slow cooker. Plus, we have three creative ways to use them.

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.

These spiced, baked fingers, with their sidekick of fiber-full skin-on mashed potatoes, will satisfy your fish stick cravings without giving you diners' remorse.

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.

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.

Spice-roasted beets and seasoned kale are nestled in a flaky whole-wheat pastry alongside creamy 
goat cheese for this healthy take 
on beef Wellington.

This hors d’oeuvre is traditionally made with thinly sliced raw 
beef or fish, but we’ve swapped 
the meat for one of our favorite unassuming veggies, celery root. Look for firm celery root without any spongy spots.

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.

This classic Mexican breakfast serves a crowd, making it a great option for busy families.

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.

Dressing (aka stuffing) has long served as a faithful sidekick to turkey. Here, the side steals the show in traditional meatballs, lending moist texture and tons of flavor.

A handful of pantry staples and a few fresh veggies are all you need to transform leftover turkey breast into this quick and satisfying take on the classic pasta dish. Feel free to substitute chicken for the turkey if that’s what you have on hand.

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.

Customize these whole-grain muffins by using your choice of cranberry sauce, but we love the 
kick from our Grapefruit & Cranberry Sauce. You’ll want to make a double batch 
of cranberry sauce this year to make certain you have extra for these treats!

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.

Baking the panko-crusted chicken on a wire rack lifts 
it away from the cooking juices, keeping the crust from getting soggy. Our eggplant stacks taste just as good as traditional eggplant Parm – but they’re ready in a fraction of the time!

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.

Sorrel’s lemony flavor is a perfect pairing for briny shellfish, such as clams. This recipe easily serves four as an elegant appetizer; to make it a meal, toss the 
clams and broth with 8 oz (4 cups cooked) whole-grain linguine.

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.

Take a tip from Thai street vendors and have all your ingredients lined up next 
to the stove so you can 
work quickly and continue 
to move the ingredients around in the wok nonstop. Unsalted peanuts would 
make a crunchy topper to 
this dish for added texture.

All over Thailand, you’ll see cooks in food carts working huge mortars and pestles, pounding together the ingredients for this spicy, refreshing salad.

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.

Pure maple syrup and fresh rosemary pull the sweet flavor out of acorn squash in this gorgeous fall supper.