Author: Kate Fogarty
Author: Amy Finley
Author: B. Smith
Author: Maura Chamberlain
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
Author: Rick Bayless
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Thiel Kelley
Author: Lora Zarubin
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
Author: Alon Shaya
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them...
Author: Maggie Ruggiero
Author: Rebecca Rather
Brussels sprouts and spinach leaves bulk up the nutrition in this Caesar salad, with crispy baked kale adding a nice bit of crunch.
Author: Donna Hay
Author: Lynda Hotch Balslev
Author: Joyce Goldstein
Author: Cara Brunetti Hillyard
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley...
Author: Sohla El-Waylly
Author: Anna Thomas