Fig, pear and prosciutto salad is autumn on a plate: baby arugula topped with thin pear slices, ripe quartered figs, and salty prosciutto ribbons, all under a champagne-balsamic vinaigrette. When fig and pomegranate seasons collide, jewel-like pomegranate seeds join...
Curried cabbage salad is the picnic side that outshines the mains: crunchy shredded cabbage and carrots tossed in a curried mayonnaise dressing with almond butter, ginger, and sweet dried apricots. Slivered almonds go on at the end for crunch, and a soak in water...
Crab, papaya and cucumber salad is a summer lunch that eats like a vacation: sweet lump crabmeat tossed with ripe papaya, cool cucumber, serrano, cilantro, and mint in a bright orange-lime vinaigrette. Champagne vinegar and a whisper of olive oil keep the dressing...
Butter-lettuce and radish salad with green goddess dressing is crisp, creamy, and impossibly fresh: soft butter lettuce, peppery sliced radishes, scallion, and torn prosciutto under a dressing of avocado, tahini, lemon, and garlic. The dressing blends into a silky...
Beet-green salad proves the whole beet belongs on the plate: roasted beets and their steamed greens arranged with tomatoes and cucumber under a bright citrus vinaigrette. Champagne vinegar, orange and lemon juice, mustard, and honey make a dressing that plays...
Wintery Italian wedding soup is the bowl you want when the weather turns — and this Paleo version skips the rice and pasta without losing an ounce of comfort. Browned bison meatballs, garlicky escarole, and rich beef broth come together with wisps of stirred-in egg....
Vegetarian chili that's anything but an afterthought — this thick, fiery pot is packed with three colors of bell pepper, meaty portobello, and sweet butternut squash. Chipotle peppers in adobo and jalapeños bring serious smoke and heat, and a long gentle simmer...
Texas firehouse chili is a no-bean, slow-cooker chili built the way the Lone Star State likes it — beef, tomatoes, and a lot of smoky heat. Cubed lean beef simmers for hours until it breaks into melt-in-your-mouth pieces, while chipotle and Mexican chili powder weave...
Tasty tomato soup with a proper Sriracha kick is exactly what a cold winter day calls for. Plum tomatoes and chicken broth simmer with garlic, honey, and dried basil, then blend smooth and turn creamy with coconut milk. Red pepper flakes and Sriracha keep the heat...
Sultry lamb stew is a deeply savory, slow-simmered bowl where tender lamb shoulder meets fiery paprika and rosemary. Red peppers, mushrooms, and fire-roasted tomatoes build a rich broth around the browned meat, with cayenne and red pepper flakes providing real warmth....
Stuffed pepper soup captures everything you love about a classic stuffed pepper dinner in one rustic pot. Ground beef browns alongside sweet green peppers, fiery serranos, and grated cauliflower that stands in for rice, all simmered in beef broth and tomatoes. Top...
Spicy avocado soup is a creamy green bowl you can sip warm or chilled. Five ripe avocados blend into a silky base brightened with lime, while jalapeño and canned green chili bring the slow-building heat. It's ready in about half an hour and tastes far more...