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This recipe’s single must-have ingredient is a high-quality jar or can of tuna packed in olive oil.
White mounds of “cream” make a stunning platform for a gem-toned cascade of gently sweetened berries.
This sheet pan dinner is slathered with a sweet-savory miso mixture made with fresh ginger.
This recipe is destined to be in your repertoire well after celery’s 15 minutes of fame has passed.
Just when you’ve finally learned how to pronounce quinoa, here’s another batch of healthful foods.
It’s the centerpiece of a heartwarming dinner and makes an excellent lunch the next day, hot or cold.
A crumble crust made of whole-grain pastry flour, olive oil and a bit of butter transforms the dish.
The recipe for green bean and radicchio salad with walnuts was born from a near-empty refrigerator.
This homemade creamy tomato soup is full of pantry staples — including the cheddar popcorn garnish.
Braised collards with tomato and chicken over polenta is a comforting dish that bridges two worlds.
The oranges are cut into rounds which, when plated, form a brilliant stained-glass-like layer.
The tuna itself, with its deep red color and meaty texture, gives the dish real substance.
But it’s just as quick and easy to whip a batch, which will please the lazy teen in your home.
It calls for cod but any firm, white-fleshed fish like monkfish, halibut and sea bass will do.
They are so good and so versatile, you might want to make a double batch.
These chocolate-dipped orange crisps are more about the citrus and less about the sugar.
Double the recipe for leftovers because it tastes even better with a day or two’s refrigeration.
Evidence shows you’re better off fasting in the evening and overnight, then eating early in the day.
The dish emerges from the oven puffed and golden — not feeling the least bit recycled.
You might want to make several batches because they also make a lovely hostess gift.