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
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
A potent mixture of cilantro and warm spices flavors swordfish steaks and also dresses the grilled eggplant salad. Grilled Swordfish with Eggplant, Tomato, and Chickpea
Making shallow slashes in the skin helps the fish to cook more evenly and also makes it easy to check if it’s done. Grilled Whole
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
For perfectly crisp-tender asparagus, we peel the bottom half of the stalks before roasting them in the oven. Roasted Asparagus SERVES 4 to 6 FAST
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