Until about a year ago, it never occurred to me that oatmeal could be a savory dish, but once I stumbled upon it (thanks, Penny de los Sa...

On one unseasonably warm January morning in Brooklyn, NY, my husband Cam and I chanced by a little gastropub called Lighthouse and realiz...

I love these soft-cooked quail eggs nestled into crisp and creamy pasta gratin nests. The edges of the pasta get just a little carameli...

I tend to get into a real rut with asparagus. It’s so delicious simply grilled with a bit of salt and lemon that I forget what a flexible...

Little rows of all the good salad stuff-crab, tomato, bacon, and corn-and a dressing with a "pow" make this salad a great (and filling) lunch for two. If you like your dressing a little more or less spicy, adjust the amount of adobo sauce.

You can do chili slow and you can do chili quick. This is the quick version, which was my husbands typical Thursday-night dinner growing...

Inspired by one of my favorite food trucks in Seattle, Marination Mobile, this fried rice is spicy, with a bit of crunch from the cashews...

Walnuts add a lovely mellowness to this herby pesto, which melts beautifully when stirred into warm pasta. For an extra-green version, tr...

I adore breakfast for dinner. Particularly when it’s creamy, cheesy grits topped with smoky barbecued shrimp and a just barely runny egg ...

When I originally envisioned this recipe, I pictured a flaky crust with a runny egg yolk just poking through a hole in the center, concea...