Vegetable

This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week.

Our version of classic Italian agile e olio (garlic and oil) pasta is given extra flavor and crunch with toasted breadcrumbs.

Cozy up to this easy, creamy, 15-minute pasta, brightened up with fragrant lemon zest and refreshing parsley.

Ancho chilies are dried Poblano chilies, and have an earthy, sweet flavor and mild heat level. This classic tortilla soup is a creative way to use leftover turkey—substitute 1 1/2 cups finely chopped cooked turkey for the chicken.

An exciting twist on green beans, this dish features an easy sauce made with vanilla, white wine and butter.

Just like it's done in a restaurant – chicken cutlets seasoned with Italian herbs in a chunky tomato sauce served over pasta.

Beets are typically prepared with sweet and sour flavors. In this recipe, roasting brings out the sweetness and a balsamic glaze adds the piquant notes.

Smoked Paprika adds sweet, smoky flavor and beautiful color to roasted turkey. Everyone will be thankful for this centerpiece of the holiday table.

A sweet-smoky rub featuring smoked paprika, brown sugar and cinnamon complements salmon's moderate flavor and moist meaty texture. Served on a bed of sautéed spinach, this dish makes a lovely presentation for entertaining.

The combination of melon, marjoram, and sweet moscato vinegar in this delicate salad tastes like summer to me. When I serve guests this dish, I like to watch them take their first bite and enjoy a moment of pure bliss as the melon juices run down their chin.

This dish, featuring many Indian flavors, is a little unusual. Instead of calling for lamb as the base, I use beef, which is not so common in Indian cuisine. But I find it goes very well with the cardamom, cinnamon, and curry leaves that make up the aromatics in the pot. It's a fragrant dish, not spicy-hot, but very flavorful. Since you can make it in advance, it's perfect for when you are having a lot of friends coming over and you want to be able to spend time with them. Like many of the recipes in this book, it will braise while you socialize.

This onion tart recipe evolved from the apfel wehr, my Swiss aunt's recipe for a traditional Swiss apple tart. Chilling the tart shell in the fridge for 2 hours before blind-baking will help prevent the pastry from shrinking.