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.

Baked Ancient Grain Fusilli with Veggie-Laden Marinara

Baked pasta is a weeknight-friendly way to incorporate super-nutritious ancient whole grains into your meals.

Make-at-Home Socca

Made with chickpea flour, socca is a traditional snack from the South of France. It's also an easy gluten-free (and vegan) appetizer for summer entertaining.

Wild Mushrooms Roasted in Parchment

In her new book, "Tender," Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.