Seasoned Salt Pumpkin Seeds

Yet another use for everyone’s favorite pantry staple. (By CHOW Food Team)

Asparagus with Sweet Onions, Garbanzo Beans, and Mint

A refreshing spring salad, in honor of asparagus season. (By Aida Mollenkamp)

Creole-Seasoned Pumpkin Seeds

A NOLA-inspired snack. (By CHOW Food Team)

Creamy Mushroom Soup with Blue Cheese Toasts

Possibly the mushroom-iest mushroom soup around. (By Aida Mollenkamp)

Braised Baby Artichokes

Slow-cooked with shallots, wine, and herbs. (By Amy Wisniewski)

Mock Potato Salad

Classic, creamy, but with kohlrabi instead of potatoes. (By Aida Mollenkamp)

Green Bean, Tomato, and Shallot Salad

A tasty summer salad that makes a good side dish. (By Francine Maroukian)

Braised Brussels Sprouts

With sweet shallots and crisp pancetta, Brussels become an instant hit. (By Adela Jung)

Beet Greens and Feta Pasta

Finally, a way to use those beetroot tops. (By Aida Mollenkamp)

Basic Tortilla Chips

Salty, crunchy corn chips that are begging to be dunked in salsa or topped with cheese for homemade nachos. (By Kate Ramos)

Yogurt Trifle with Pomegranate, Pear, and Dates

An ordinary breakfast parfait is made exotic with dried and fresh fruit. (By Kate Ramos)

Poached Chicken and Pomegranate Orzo

A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup. (By Amy Wisniewski)

Sweet Potato Pancakes

Yes, pancakes can be improved upon. (By Aida Mollenkamp)

Mixed Berry and Anise Pie

Berries are the main attraction here, while anise lurks in the background in the best possible way. (By Amy Wisniewski)

Farro Risotto with Asparagus and Fava Beans

A substantial whole-grain risotto lightened with spring vegetables. (By Kate Ramos)