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Orange chicken piccata with shallots is a one-pan feast for the senses

By Ellie Krieger
Oct 07, 2025 5:11 am - Orange juice and zest replace the usual lemon to infuse this chicken piccata with a fragrant, floral essence. A velvety caper-butter sauce and savory sautéed shallots make this weeknight-friendly meal feel like a special occasion.
Don’t toss your broccoli and cauliflower scraps; make this cheesy soup

By Emily Horton
Oct 07, 2025 5:06 am - This cheesy pureed soup is a fantastic way to use up stems and cores of cruciferous vegetables such as cauliflower or broccoli. Be sure to use stems and cores that are tender enough to eat raw, as the very bottoms of some of the stems may be too fibrous.
Each ingredient matters in this simple Red Lentil Soup

By M. Eileen Brown
Oct 01, 2025 5:55 am - For the most part, soup gives us freedom. We measure only when we must, cook by taste, and love to experiment. But not this time. For this simple Red Lentil Soup, the flavors depend on following the recipe.
Instant ramen is a pantry superhero that can turbocharge your cooking

By Aaron Hutcherson
Oct 01, 2025 5:50 am - This upgrade to instant ramen is inspired by Mexican stewed beans and requires only a handful of ingredients. It’s “an excellent canvas for a wide range of garnishes, allowing you to take it in numerous directions based on whatever you have on hand,” writes Peter J. Kim in his “Instant Ramen Kitchen” cookbook.
Chardonnay for autumn’s colors and flavors

By Mary Ross
Oct 01, 2025 5:35 am - As leaves morph to yellow, oranges and eventually brown, our markets provide apples to bake with pork chops, pumpkin to stuff in ravioli and mushrooms to be sautéed for risotto or grilled steak. There’s a shade of Chardonnay for each of these dishes, especially because they incorporate butter.
These globally inspired dishes are tasty ways to cut food waste

By Rachael Jackson
Sep 30, 2025 6:01 am - Take a look at cuisines from around the world, and you’re guaranteed to find dishes with a particular superpower: They let you throw in whatever food you’ve got. These flexible recipes fight food waste and save money, one half-eaten onion at a time.
My fish spatula is one of the few kitchen tools I can’t live without

By Emily Heil
Sep 30, 2025 5:54 am - A “fish turner” — a.k.a. fish spatula — might sound like a ridiculously specific kitchen tool, like an avocado slicer or a cherry pitter. But it is actually one of the most versatile, useful tools in your kitchen arsenal. It’s a workhorse that can be used for nearly everything, not just seafood.
Classic Waldorf salad gets a modern remake, minus the mayo

By G. Daniela Galarza
Sep 30, 2025 5:07 am - This update on the Waldorf salad amplifies the crunch and flavor of the classic, which was invented at New York City’s Waldorf Astoria hotel in 1893. This version features tart Granny Smith apples, celery, butter lettuce, radicchio, grapes, toasted pecans — but no mayo.
This branzino with red pepper puree feels like a seaside escape

By Ellie Krieger
Sep 30, 2025 5:04 am - A spread of pureed roasted red peppers seasoned with Calabrian chiles makes a luscious sauce for a flaky white fish. Piled with a crisp, lemony fennel salad and garnished with olives, it’s a simple and elegant Mediterranean-style meal.
Beyond avocado toast: Seasonal ingredients bring new textures, flavors to these slices

By Grace Carnovale (Goudie)
Sep 24, 2025 5:50 am - When it comes to toast, the options are endless. These three seasonal takes use ingredients you can find now at the farmers market to expand beyond avocado and sourdough. Your new stars: hummus and jammy egg, broccolini with yogurt and cashews, and apples, dates and pistachios on ricotta.

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