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Explore 1060 recipes, 19 articles, 6 galleries, 318 videos, and more

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Butternut Squash Risotto

Time:1 hour
Ingredients
  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish
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Pasta Puttanesca

Ingredients
  • Coarse salt
  • 1 pound spaghetti or linguine
  • 3 tablespoons olive oil
  • 6 medium cloves garlic, minced
  • 1/2 teaspoon crushed red-pepper flakes
  • 10 anchovies, crushed
  • 1 (28-ounce) can Italian plum tomatoes, seeded, chopped, and strained, reserving juice
  • 3 tablespoons capers, drained
  • 1/2 cup Kalamata olives (3 ounces), pitted and coarsely chopped
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
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Dirty Rice

Ingredients
  • 1 1/2 cups long-grain rice
  • 2 1/2 teaspoons salt
  • 1 tablespoon unsalted butter
  • 3 tablespoons vegetable oil
  • 1 medium red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 pound chicken livers, cleaned and finely chopped
  • 2 scallions, trimmed, white and green parts, cut crosswise into 1/8-inch pieces
  • 2 stalks celery, including leafy greens, finely chopped
  • 1/4 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh oregano, or 2 tablespoons dried
  • 1 jalapeno pepper, seeds and ribs removed, finely chopped
  • 1/2 teaspoon freshly ground black pepper
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Sauteed Tofu with Bitter Greens

Ingredients
  • One 1-pound block extra-firm tofu
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon chili paste or Tabasco (optional)
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon grated ginger
  • 2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces
  • 1 teaspoon sesame seeds, lightly toasted
  • 1/4 teaspoon crushed red-pepper flakes
  • 6 cloves garlic, thinly sliced
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Summer Corn Chowder

Ingredients
  • 4 teaspoons bacon, cut into 1/4-inch dice
  • 1 small onion, peeled and cut into 1/4-inch dice (1 cup)
  • 2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup)
  • 8 sprigs thyme
  • Salt and freshly ground pepper
  • 3 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 3 ears yellow corn, kernels removed (about 2 1/2 cups)
  • 5 ounces small fingerling potatoes, cut into 1/2-inch-thick slices
  • 1 poblano chile, seeded and cut into 1/2-inch dice
  • 1 1/2 cups half-and-half
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Eggplant with Chunky Tomato Sauce

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Autumn Harvest Stuffing

Ingredients
  • 1 (1-pound) loaf rustic white bread, crusts removed, and cut into 1-inch cubes
  • 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • 6 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup thinly sliced shallots
  • 2 ribs celery, chopped
  • 1 small leek, white part only, chopped
  • 4 cups cleaned, dried, stemmed, and torn mustard greens
  • 12 ounces cremini mushrooms, trimmed and quartered
  • 1 tablespoon chopped fresh sage
  • 3 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons fresh thyme
  • 2 1/4 cups low-sodium store-bought chicken broth
  • 1/4 cup (1/2 stick) unsalted butter, plus more for baking dish, if using
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Sauteed Mustard Greens

Other Ideas:
Mustard greens, Side dishes
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Tomato and Corn Tabbouleh Salad

Ingredients
  • 1 cup bulghur wheat
  • 3 cups boiling water
  • 6 ears corn
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons coarse salt, or to taste
  • 1/4 teaspoon freshly ground pepper, or to taste
  • 2 cloves garlic, or to taste, minced
  • Juice of 4 limes
  • 4 large ripe tomatoes, diced
  • 1/2 cup loosely packed fresh mint, finely chopped
  • 1/2 cup loosely packed fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh chives, cut in small pieces
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Chicken Fajitas

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon vegetable oil
  • 1/2 large white onion, cut into 1/2-inch-thick slices (about 1 cup)
  • 3 tablespoons minced garlic (4 to 6 cloves)
  • 1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch-thick slices
  • 3 tablespoons fresh lime juice (from 2 limes)
  • Coarse salt and freshly ground pepper
  • 1 teaspoon red-pepper flakes
  • 1 pound boneless, skinless chicken breast (1 small whole), sliced 1/2 inch thick
  • 1/2 teaspoon coarse salt
  • 8 ounces boneless, skinless chicken thighs (about 2), sliced 1/2 inch thick
  • 8 small flour tortillas (about 6 inches), warmed (instructions follow)
  • Guacamole, for serving
  • Pico de Gallo, for serving
  • Sour cream, for serving
  • Shredded mild cheddar cheese, preferably longhorn, for serving
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