Red and Green Rice

A super rice side dish with red and green bell pepper.

Basic Grilled Steak

Steak isn't just for white-tablecloth restaurants anymore. Grilling juicy steaks at home is simple--and can save you a chunk of change.

Baked Chicken Parmesan

A super-easy baked chicken dish with marinara sauce and cheese.

Shrimp Lo Mein with Bell Pepper, Edamame, and Scallions

Lo Mein noodles are fun to eat, and they make a great dish for kids to practice using chopsticks.

Glazed Shrimp with Quinoa and Curried Tomatoes

Daniel Lindley of St. John’s Restaurant in Chattanooga, Tenn., uses fresh cherry tomatoes seasoned with curry as a contrast to the hot sweet shrimp and…

Tunisian Fire Chicken Kebabs

Piney caraway, gingery cardamom, and citrusy coriander, along with red saffron, golden turmeric and crackling crystals of Moroccan sea salt, season these easy grilled chicken…

Campanelle with Caramelized Onions, Peas and Mint

Any type of pasta will work in this savory dish starring sweet caramelized onions and pea.

Shrimp and Corn Chowder

Corn, shrimp, country ham, whole milk and herbs from the garden come together quickly for this creamy soup.

Pasta with Cream, Fresh Peas and Ham

Fresh peas are a spring delight. Here they're tossed with pasta and smoky ham for a satisfying dinner.

Romano Cheese Spoon Bread

A wonderful side for any farm stand dinner.

Leek and Potato Tart

This tart is just as impressive in its presentation as it is delicious. A grid of potatoes tops a bed of caramelized leeks, fresh thyme,…

California Chicken Burgers

Ground chicken and Greek yogurt make for a moist burger.

Kitchen Sink Frittata

The recipe for this frittata is simple and perfect for weeknights. Feel free to mix in all but the kitchen sink—pasta, ham and cheese are…

Sweet Corn and Tomato Salad

Did you know you can boil corn while still in its husks? It’s easier to shuck post boiling, and helps keep the kernels tender. The…

Fresh Dill Feta Quick Bread

This fragrant dough comes together easily. Stone ground whole-wheat flour, mixed in equal parts with unbleached white, gives the crumb a nice texture.