Korean Scallion Salad

A staple banchan (side dish) with Korean barbecue.

Fresh Corn and Tomato Salad

The sweetness of fresh corn and tomatoes gets tamed by lemon juice and thinly sliced basil.

Short Ribs with Frisée-Parsley Salad

Rich, tender ribs complemented by a fresh, slightly bitter salad.

Grilled Greek Salad

Kebabs of cheese, red onion, and tomato served with charred romaine.

Salade Niçoise Sandwich

All the elements of a salade niçoise on a toasted sweet batard slathered with caper-cornichon mayo.

Texas Caviar

An alternative to salsa, with black-eyed peas, bell peppers, roasted corn, and pickled jalapeños.

Mushroom-Stuffed Chicken with White Wine Sauce

Whether for a dinner party or a weeknight meal, this elegant, convenient dish can be prepared ahead of time.

Panzanella (Tuscan Bread Salad)

Our version of the simple but flavorful Tuscan salad.

Sausage-Stuffed Baked Pears

Serve with scrambled eggs for a filling breakfast.

Ancho Chile Salsa

Chef Deborah Schneider’s quick and versatile salsa.

Texas Queso Dip

Use it to top nachos or just as a dip for tortilla chips. This recipe combines two cheeses, onions, and green chiles for a Tex-Mex winner.

Chopped Chicken Livers

Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper.

Mediterranean Braised Chard

This simple Mediterranean-influenced recipe from chef Ana Sortun is intended for chard, but would also work well with beet, mustard, or dandelion greens.

Chiles Rellenos Strata

Chiles, salsa, and sour cream combine in this custardy egg casserole.

Roasted Acorn Squash with Wild Rice Stuffing

Delicious as a main or a side, this vegetarian dish is packed with hearty, healthy goodies.