Recipes

This super savory sweet potato breakfast has all the textures: crunchy cool cucumber and radish, delicately crispy sesame seeds, and creamy avocado.

By mixing a few different varieties of greens, you get all the best flavors and textures from each one. Peppery yet buttery mâche, pleasantly bitter mizuna, and sweet tender pea shoots make a lovely side to round out any spring meal.

Called a galette in French and a crostata in Italian, this rustic free-form pie is elegant yet easy to make. And because it can be made in advance—bake it early in the day and reheat in the oven just before serving—it’s nice for a dinner party. We love the classic combo of strawberries and rhubarb, but this would also be excellent with other berries or stone fruit in the summer months.

This sandwich is so delicious, you won’t believe how easy it is to make. It’s a testament to the harmony of mildly oniony chives, creamy butter, salty-rich prosciutto, and peppery arugula. It’s a sandwich you’ll make over and over again.

This recipe cooks slowly and gets a deep, layered flavor. You won’t miss the red meat at all. It also keeps well in the fridge.

These whole-grain muffins are light and sweet.

This is beyond quick and simple, but full of flavor.

What you always wish takeout will taste like. Serve with jasmine or brown rice and stir-fried or steamed veggies.

This combination of nutty buckwheat and sweet, sticky banana is just great. These happen to be vegan but don’t taste like it.

An out-of-this-world sandwich that can also be served salad-style, on a bed of arugula with the soy and sesame mayonnaise as dressing.

Endive, arugula and radicchio are a great combination and easy to get all winter long, while the maple syrup balances the bitterness.

This recipe is a smaller-scale version of Martha Stewart's accurately named Perfect Roast Turkey. It's not afraid of butter.