Sesame Noodle Salad with Tofu

Buckwheat noodles with Asian flavors.

Chicory, Tangerine, and Pomegranate Salad

With pickled shallots and tangerine vinaigrette.

Plum Buckle with Pecan Topping

Plums stand in for berries in a twist on this classic.

Chopped Fava Bean Crostini with Pecorino

With lemon, mint, and black pepper.

Roasted Baby Carrots with Marmalade

Orange marmalade and sweet baby carrots herald spring.

Meat at Your Door

Bypass the supermarket and buy it direct.

Baked Ziti with Prosciutto

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce.

Emasculated Breakfast Cereal

This week’s mission: a pink version of an old favorite, and blatant greenwashing.

Cucumber and Green Grape Gazpacho

Gazpacho goes green as tart grapes and cooling cucumbers replace tomatoes.

Poached Pear and Blue Cheese Salad

Pears poached in a spiced red-wine vinaigrette lift this classic salad from standard to stellar.

Saag Tofu

The Indian classic of spiced spinach made with tofu and yogurt.

Grape and Grappa Focaccia (Schiacciata con l'uva)

Musty, fruity, and sweet, this Tuscan focaccia is among the tastiest ways to use up the bounty of fall’s harvest.

Frittata Lorraine

The classic quiche Lorraine— with lardons, onions, and Swiss cheese— loses its crust and becomes a frittata.

Creamy Rice Pudding with Broiled Plums

Plums get sprinkled with sugar, broiled until their skins are blistered, and then nestled in orange-scented rice pudding.

Pickled Jalapeños

Pick a peck of pickled peppers.