Brian W Ferry

Jarred kimchi delivers flavor and color in this roast chicken dish. Learn how to make this recipe and more in our online cooking class with Sur la Table.

There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.

It's not traditional, but we love the heat that fresh ginger adds to the salsa that accompanies this brown rice and beans recipe.

Adding whole wheat flour ups the nutritional value of the oatmeal raisin cookies and adds a nice nutty flavor to the recipe.

Your next weeknight dinner is this steak stir fry recipe. We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

The trick to a successful stir-fry? Prep everything before you cook.

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with. The butternut squash in this recipe will change the way you make chicken pot pie from here on out.

Chopped lemon pulp and peel are added to the couscous for a complex bittersweet flavor.

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

Tarte Tatin meets ginger-bread cake in this pretty upside-down dessert.