For a main-course salad packed with flavor, texture, and color, try this Brussels sprouts salad with bacon, greens, and roasted shrimp. The buttermilk dressing pulls it all together. Read more →

The difference between fresh-cooked and canned chickpeas is like night and day. Try this recipe using chickpeas made in the pressure cooker: fast, easy, fresh, with a robust flavoring from gremolata and olives. Read more →

Nothing beats a great grilled cheese sandwich, whether you cook it on a panini press or in a frying pan on top of the stove. In this sandwich, honey mustard sauce brings mild turkey, brie cheese, spicy arugula and roasted red pepper together. Read more →