Local Flavor

When it comes to making the most of your holiday leftovers, it’s all about strategy. This month’s recipes will help you transform your turkey day extras into new meals you actually want to eat. Sandwiches, soup and the secret behind a great Tetrazzini are on the menu.

Warm Kale and Brussels Sprout Caesar Salad paired with Mustard-Glazed Baked Salmon are two nutritious, easy go-to dishes that will make you want to turn your oven on again. Put these two recipes together and you’ve got one of our favorite cozy-but-healthy dinner combinations.

Our two must-make recipes for savoring the end of summer include a cool drink created in a London Bar in the 1800s and a Lobster Cobb Salad with lots of toppings and a champagne twist.

We love it when cooking has no heat involved! With just a little bit of blending, chopping and minimal effort a healthy, cool meal can be made to keep the late summer heat at bay.

Nothing says summer like blueberry pie, but we’d like to introduce you to the galette: a rustic French dessert that sounds fancy but is simple to make. And don’t forget a drink! “Smash” style cocktails are fruity and refreshing.

Whether you’re looking to spice up the average Taco Tuesday or incorporate more fresh fish into your diet, these blackened fish tacos are bursting with flavor along with the cabbage slaw. To accompany the tacos, there’s really nothing better than a cold, crunchy, chunky homemade salsa when it’s hot outside. This black bean and corn salsa is a versatile dip that’s perfect for snacking with chips, packs great for a picnic at the beach, and saves well in the refrigerator for a few days.

Every brunch calls for some kind of savory egg-based dish; we’re partial to the frittata. Everything you love about a quiche but without the fuss of a crust, frittatas make for great brunch fare because they can be served hot or at room temperature. A simple whisk of eggs and dairy poured over sautéed vegetables, they’re extremely forgiving and flexible.

The vegetable at the center of this recipe boasts its own nutritional superpowers. Asparagus is one of the most nutritionally well-balanced vegetables; it is high in folic acid and is a good source of potassium, fiber, thiamine, and vitamins A, B6 and C.

If you’ve never roasted your own beets, trust us — it’s worth the effort. The flavor and texture are far superior to those of the prepackaged cooked beets found at the grocery store. The best beet salads are simple and require only a few ingredients. Pairing beets with creamy goat cheese is a must, as the flavors complement each other perfectly.

Nutrient-dense smoothies are a great way to work more plants into your diet, especially for those who don’t enjoy cooked vegetables or salads. They’re easy to prepare, especially if you portion out some of the ingredients in advance; you can store most solid ingredients in individual freezer bags.

 We could all use some tidings of comfort and joy this holiday season, as we bid adieu to the wild ride of 2020 and...

The Sweet Potato Puff is a classic sweet potato casserole with a twist — a crispy, crunchy, sweet topping. It’s the kind of dish you wake up thinking about the next day, possibly diving in for leftovers before you’ve even had your morning coffee.

Italy’s famous Insalata Tricolore features the three colors of the Italian flag, often referred to as “il Tricolore” — another example of interplay between cuisine and culture.

The Grilled Zucchini Boats have an intriguing balance of textures and colors, with a bright roasted red pepper spread and creamy goat cheese, plus a bit of crunch from hazelnuts. This is one of those dishes that looks impressive when fully assembled but is deceptively easy to make.

Nothing beats the summer heat like watermelon. This summer, try tossing it with mint and feta in a delicious salad or blending it with lemon juice and a little simple syrup into August's most refreshing cocktail. We'll show you how.

Peach season peaks in July and August — now is the perfect time to indulge in this delicious fruit!

Whether you’re planning a weeknight dinner or a relaxed gathering with friends, the longer days of summer lend themselves to outdoor cooking on the grill.

This month we’re keeping it simple and offering you two recipes that complement each other perfectly: margaritas and guacamole.

This month’s recipes are perfectly portable — ideal for a picnic. Each one can stand alone as a light lunch, or you can make all three for a complete feast on the go.

Whether you’re growing them in your own backyard or picking them up at the farmers market, fragrant fresh herbs are a healthy, inexpensive way to boost the flavor profile of any meal.