This summer panzanella uses grilled sweet peppers and onions in place of tomatoes for an exceptional dinner salad.

Find my recipe for thin chicken cutlets dredged in panko and fried in olive oil and butter in Food & Wine Magazine. Serve these crisp beauties alongside a fresh herb and radish salad dressed in a lemon vinaigrette or pile them into a sandwich.

Loaded with rolled oats, nuts, and dried fruit, and moistened with milk instead of cream, this recipe turns out a tender and flavorful scone that’s healthy enough for everyday enjoyment. (Recipe developed in conjunction with the fine folks at Zingerman’s Bakehouse)

An 8-minute video I made on how to make Roasted Carrots with Pistachios, Sumac and Yogurt-Lime Drizzle. Photo by Jennifer May

Classic versions of the patty melt often include caramelized onions, but those take time, so here I lean on quick-charred scallions instead. Chipotle-spiked mayonnaise adds an extra dose of lushness and a punch of smoky heat. Recipe published in Food & Wine September 2020

Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero

Baked ricotta may be my favorite dessert—it's light, not too sweet, easy to make, and delicious — even more when served with vibrant spice-poached rhubarb. Find my essay and recipe over at Food & Wine.

A chicken-and-sausage bean gratin modeled on a traditional cassoulet. Quick, versatile, and oh so cozy.

Who doesn't love tender, flavor-drenched chicken thighs bathed in a savory sauce?

Every time I make this soup, I'm amazed at how the simple lineup of ingredients can come together to produce such a satisfying and gorgeous soup.

An article about a cooking session arranged to highlight my new cookbook, in which I don’t actually cook from the book. Plus a recipe from the book for Roasted Chicken and Butternut Squash

Even the most dedicated herbivore can get discouraged by the monotony of root vegetables, potatoes, onions, brassicas and such that crowd our midwinter produce sections. Fortunately, there’s a surefire remedy for the winter vegetable blues: braising.

Cumin, garlic, lime and a jalapeño pepper spice up this roasted butternut squash recipe. If you like the consistent look of squash rounds, look for a long-necked butternut or use just the necks from a couple, reserving the bulbous bottoms for another use, such as for healthy muffins or soup.

All About Heritage Turkeys

What are they? Are they worth the money? And do they taste good?

Seasonal favorites—lamb, asparagus, and peas—star in this simple but elegant country French menu.

My tribute to lecsó — the silky, smoky pepper stew I discovered on a trip to Hungary.

The pragmatist’s porchetta. Using pork loin in place of a whole pig and an ordinary oven instead of an open fire, you can master this herb-stuffed Italian roast at home.

Settle in for a casual dinner of braised lamb shanks, rustic beef stew, or a saucy chicken sauté.