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RecipeTurkey and Ricotta Stuffed Shells
This take on classic stuffed shells features diced turkey in place of ground meat. Pine nuts, currants, and arugula add a crunchy-sweet-peppery burst in every bite.
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RecipeMediterranean Chicken Salad with Fennel, Raisins & Pine Nuts
This salad is good as an appetizer served on toasted sliced baguette, or in sandwiches on ciabatta or baguette segments. It will serve two to three as a sandwich filling,…
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RecipeSautéed Ratatouille
This ratatouille takes a bit of time, but the deep, rich flavors are worth the effort, and it yields enough for delicious leftovers. Try it in a Provençal Vegetable Tart or…
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RecipeRisotto Cakes
Reheated leftover risotto is dense and mushy and not very good. But leftover risotto shaped into little cakes, coated in crumbs, and fried to a crunchy golden brown is a…
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RecipePrime Rib Sandwich with Roasted-Garlic Dijonnaise
The sandwich is better if the beef isn’t refrigerator-cold, so either let the sliced beef warm at room temperature for about 15 minutes, or warm the sandwiches in the residual…
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RecipeCurried Turkey & Apple Salad
Stuff this salad into a pita pocket or roll up in a tortilla for a tasty post-Thanksgiving lunch.
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RecipeHoney-Balsamic Pulled Pork with Avocado Relish
Throw a few things in the slow cooker in the morning and come home to fork-tender pork simmering in a rich, sweet sauce. Serve the relish alongside or use it…
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RecipeWhite Bean & Ratatouille Gratin
This is fabulous next to a simple lamb chop or roast chicken, and it can even stand on its own as a vegetarian main dish.
