Kurt’s Easy Paella

Chef Kurt Michael Friese brings a time-saving twist to a classic Spanish dish.

Wheat Berry Salad with Middle Eastern Spices, Grilled Tomatoes & Eggplant

This salad always wows those new to whole grains. The smokiness of the vegetables, creaminess of the eggplant and haunting complexity of the spice paste create quite a sensation.

Roasted Red Pepper Romesco Sauce

Our version of Catalonian tomato-red pepper romesco sauce boosts the ratio of roasted bell peppers. It may just end up being, like it has mine, your new all-purpose sauce.

Corn and Quinoa Pasta Salad

There's a lot to love about this pasta salad: a healthy dose of whole grains in the form of quinoa and whole grain penne to the lip-smacking tart-sweet balance from the corn and lime juice.

Salted Pistachio Brittle

Pistachios and coarse sea salt come together in this salty-sweet brittle that’s delicious on its own or crumbled over ice cream or our Chai-Spiced Amaranth Pudding.

Cherry-Basil Buttermilk Sherbet

This sherbet is like summer in a bowl: light, refreshing, sweet and perfumed with the quintessential summer herb, which has a surprising affinity for cherries.

Cold Salmon Sandwich with Lemon-Caper Mayo

A little leftover fish provides inspiration for an elegant, easy salmon sandwich recipe with lemon-spiced mayonnaise.

Kathleen’s Fresh Peach Pie with Toasted Walnut Crust

Ground nuts and a touch of whole-wheat pastry flour give this peach pie crust a healthier edge. It also has less fat than traditional pastry, yet there’s enough to make it satisfyingly tender.

Grilled Fish in Parchment with Cherry Tomatoes & Corn

This grilled fish in parchment recipe is a Nourish Network classic. Wrapping tender, flaky white fish in parchment is an easy way to cook it on the grill.

Beet and Purslane Salad

The crisp, tart qualities of purslane pairs beautifully with beets. If you'd rather have your beets two ways, try Mama Kourtesi's Beet and Greens Salad.