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.

Sustainable Tuna Caponata

An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.

Caramelized Sunchokes with Meyer Lemon Zest & Parsley

Sauteing sunchokes in a little olive oil, butter and sugar transforms a homely tuber into a beautiful side dish.

Banana Licuado

Our Banana Licuado recipe is Mexican-style cross between a smoothie and a milkshake. It's a tasty breakfast or snack that's ready in a flash.

Amaranth “Polenta” with Goat Cheese

Try amaranth instead of corn polenta in our update on a simple Italian side dish.

Whole Wheat Crepes

Versatile traditional French crepes get a healthy upgrade, thanks to whole wheat pastry flour in this easy crepe recipe.