Smoked Salmon Crêpes with Creamed Peas

Recipes

Elevate your packed lunch with a refreshing salad of sliced Brie, crisp lettuce, juicy heirloom tomatoes and a squeeze or tart, fresh citrus as dressing.

Easy yet elegant mini tarts make an ideal pass-around dessert for a holiday party.

This chicken soup is based on the popular Thai dish tom yum gai. The broth is flavored by ginger, lemongrass and kaffir lime leaves. Make it as hot or as mild as you'd like by including or excluding the chile peppers.

Drizzle this dressing over simple fresh greens, or use it for everything from chopped chicken salad to steamed vegetables.

Chef Lou Lambert of Lamberts Downtown Barbecue in Austin, Texas, has adapted the recipe for his famous smoked, coffee-rubbed brisket for the home kitchen by roasting the brisket rather than smoking it.

Secret Ingredient: Phyllo Dough

Ground pork with aromatic ginger, garlic, cilantro and green onion fill these satisfying dumplings, served at Chinese New Year celebrations to bring good fortune and wealth for the coming year. To make dumpling soup, simply cook the dumplings in chicken or...

For this recipe, make sure that traces of the pink fruit are gone from the watermelon rind then cut away and discard the green peel, too. What you're left with are chunks of thick, white rind that definitely don't deserve to be thrown away.

Serve this fragrant, flavorful dressing with any green salad or toss with steamed veggies, if you like. It also makes a bold dipping sauce for spring rolls and dumplings.

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A superb salad is all about uniting the right ingredients. Here we toss sweet-spicy piquillo peppers, hearts of palm, arugula and Manchego cheese with a rich walnut oil vinaigrette. For a dairy-free version, simply omit the cheese.

This scrumptious chowder is one of the most satisfying ways we know to get your omega-3s, and it's a great way to warm up a chilly evening. Make it a day ahead for company, reheating gently without boiling.

Kids love making and eating these chocolate earth balls, a less fancy version of grown-up truffles. The best part? No baking required! From The Whole Foods Market Cookbook.

The traditional way to eat steamed artichokes is to pull one artichoke leaf out at a time and scrape the tender meat from the bottom of the leaf with your teeth. Be sure to remove the thistle-like choke in the center of the artichoke before enjoying the meaty heart...

Walnut oil, creamy cheese, pears and lemon juice combine beautifully with white wine vinegar in this elegant salad.

Try serving these game-day nachos, featuring black beans and blue corn tortilla chips, with shredded chicken, ground beef, or roasted bell peppers and onions on top. Serve with dollops of guacamole or lime wedges on the side.

The trick here is to make the backbone of the gravy ahead of time, while you're waiting for the turkey to cook or even the day before, and then add the flavorful drippings later. No more whisking the lumps out of the gravy while everyone else is sitting at the...

Protein-rich lentils are a great choice to include in your regular diet. Here, they're prepared with curry powder, tomatoes and onions and spooned over rice with cashews and yogurt on top.

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