Braised Brussels Sprouts

With sweet shallots and crisp pancetta, Brussels become an instant hit.

Halibut with Orange-Parsley Butter and Succotash

Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn.

Potato Salad with Peas and Mint

Pasta carbonara becomes potato salad.

Tequila Shrimp and Asadero Quesadillas

Crispy tortillas, melty cheese, and boozy shrimp.

Brussels Sprouts with Chestnuts and Double-Smoked Bacon

A side dish that steals the show.

Pasta with Caramelized Tomatoes and Sausage

Pair with a mixed green salad for a quick, satisfying meal.

Pipérade

Meltingly tender peppers with ham and spice.

Chilaquiles

An indulgent and irresistible combo of spice, crunch, and creaminess.

Grandma Irma's "California" Brisket

Grandma Irma Zigas shares her special brisket with her grandson Caleb in our Cooking with Grandma video.

Eggplant-Pepper Tomato Sauce

Packed with the flavors of summer, this sauce goes with lots of things.

Rhubarb-Almond Bars

Tangy rhubarb and almonds baked atop a buttery shortbread crust.

Salade Lyonnaisey

A variation on the traditional French frisée salad.

Winter Greens Lasagne

Layers of kale, chard, ricotta, and crème fraîche make for an impressive and irresistible lasagne.

BLT Salad

Chop up the classic sandwich— the only thing missing is the mayo.

Soft Pretzel Rolls

Tastes like a pretzel, looks like a roll.