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.

Mushroom Sausage Strata

This strata is like a savory bread pudding; custardy on the inside and crisp on the outside. It’s a nod to the version my Aunt Judy makes . . . serious incentive to wake up.

Organic Vanilla Bean Pudding

Use organic milk, eggs and a vanilla bean to make a luscious pudding.