Using less starchy Yukon Gold potatoes in our classic Spanish tortilla allows us to use much less oil to cook them. Spanish Tortilla with Roasted
A thin coating of oil, flour, cornstarch, and sugar keeps the scallops from sticking to the grill and promotes browning. Grilled Scallop and Zucchini Skewers
We quickly sear seasoned shrimp in a hot skillet then mix them with cannellini beans in this traditional Italian dish. Shrimp with White Beans SERVES
To help thick tuna steaks brown faster we coat them with extra-virgin olive oil and honey before they hit the grill. Grilled Tuna Steaks with
Our braising method for fish delivers perfectly cooked fillets along with a vegetable side and silky sauce. Braised Halibut with Leeks and Mustard SERVES 4
Greek yogurt adds richness to the flavorful broth of our hearty vegetarian tagine. Artichoke, Pepper, and Chickpea Tagine SERVES 4 to 6 VEG WHY THIS
Jarred artichokes, anchovies, and Parmesan create a luxurious yet light pasta dish. Tagliatelle with Artichokes and Parmesan SERVES 6 WHY THIS RECIPE WORKS When combined
Salting the squash removes moisture, allowing us to get lots of flavorful browning to enrich this bright, summery dish. Farfalle with Zucchini, Tomatoes, and Pine
We swap the traditional sausage and seafood for bell peppers, fennel, artichokes, and peas in our vegetable paella. Vegetable Paella SERVES 6 VEG WHY THIS
This ultraflavorful paella is made using streamlined ingredients in a Dutch oven. Indoor Paella SERVES 6 WHY THIS RECIPE WORKS For a classic paella that