Author: Katy Sparks
Author: Maria Speck
The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout-a perfect activity for those lazybones watching the game. Delegate!
Author: Molly Baz
Author: Todd Davies
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Author: Elizabeth Falkner
Author: Katy Sparks
Author: Betty Rosbottom
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Author: Andy Baraghani
Author: Monique Barbeau
Author: Joan Nathan
Author: Kurt Gutenbrunner
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
My mother learned to cook this bread during the Depression, when nothing was wasted - especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them...
Author: Ruth Cousineau
Author: Paul Grimes
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
Author: Grace Young
Author: Lucy Footlik
Attention: This is not a smoothie, but you can have it for breakfast if you want.
Author: Andy Baraghani
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani