Dayna’s Matzo Ball Soup

Dayna Macy, author of "Ravenous," shares a matzo ball soup recipe fit for a feast--or for a comforting meal any night.

Clams with Bacon and Garlicky Spinach

Like a (healthier), deconstructed cross between oysters Rockefeller and clams casino. Although, honestly ... better than both!

Roasted Asparagus with Miso, Honey and Lime Zest

A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.

Long-Rise Whole Wheat Pizza Dough

Our no-knead technique yields an easy whole-wheat pizza dough recipe that's perfect with any type of topping.

Yum-Stuffed Chicken Breasts

Alison and I got to talking about chicken the other day and were reminiscing how, when she was my editor at Cooking Light, readers couldn't get enough of stuffed chicken breasts. And then we remembered why. They're moist and tasty, quite elegant-looking, and cook faster than you'd think. Because they're "beefed up" by the stuffing, you can easily serve four with only two breast halves.

Fennel & Mint Raita

A traditional Indian condiment gets a spring makeover with fennel and mint.

Red Lentil Dal with Caramelized Onions

Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.

DIY Ghee

Ghee (a type of clarified butter) is a common ingredient in Indian cuisine, but it's simple to make and deepens the flavor of any type of dish.

Swiss Chard with Grated Garlic

This Swiss chard recipe is my new go-to green dish. I can literally go from picking chard from the garden to getting this on the table in under 10 minutes.

Gigantes Beans

I fell in love with these giant beans--often served as part of a mezhedes spread--in Athens. They're meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.