Q: I am desperate to re-create Newman's Own Olive Oil & Vinegar salad dressing with less oil. I buy Newman's regularly, only to pour (and discard!) at least 3/4 cup of oil from the bottle before using it. Newman's light dressings do not have the same appeal; I am looking for a make-at-home solution with the same exact flavor.

This week at The Forest Feast, I needed to use up some chard from the nearby farmer's market, so I cooked up a big skillet Tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch or dinner! 

This six-ingredient salad right here has been my lunch for the past week — and it's looking highly likely that I will have it again next week! Made with a simple lemon-miso vinaigrette, this combination of tender kale, chewy farro, and nutty chickpeas holds up very well for several days in the fridge. All I have to do come lunchtime is scoop a portion into a bowl. With some orange segments and a slice of toast on the side, this easy lunch keeps me happy all afternoon.

Sometimes food can be so beautiful. These beet and goat cheese "jewels" are simply made by layering those two ingredients. The trick is that the beet coloring — from both golden and red beets — seeps into the goat cheese, which is what gives the terrine that beautiful, varied shading.

My husband Mike brought many valuable qualities to our partnership: He's kind, charming, smart, and has good taste in books. He loves good food, and makes me coffee every single morning. And somewhere among the upper pantheon of his stellar attributes is also this: He can wrap a burrito so that you can eat it all the way down to the very nub, without it falling apart in your hands. Want to see how he does it? 

When you were a grade school student, you probably complained about particularly bad school lunches to your parents or your friends, but fourth grader Zachary Maxwell didn't stop there. He decided to bring a small video camera to school so he could show his parents what his school lunches really looked like — and then spent the next six months documenting the food served in his New York City lunchroom.

Louisa Shafia is a Brooklyn-based chef and cookbook author whose first book Lucid Food was lauded for its fresh approach to cooking with organic, seasonal food.  In The New Persian Kitchen, she turns her attention to the vibrant flavors of Iran. She was introduced to this food as a child when her Iranian aunties would visit, bringing unfamiliar ingredients like pomegranate molasses, turmeric, and dried lime and filling the kitchen with enticing, delicious smells and tastes. 

Ever since cooking through Indian Vegetarian Feast, we've been inspired to add a tablespoon of panch phoron to everything from sautéed broccoli to a pot of beans or a jar of refrigerator pickles. This five spice mix is so easy to make yet adds tremendous flavor and aroma to Bengali dishes and anything else you can think of. 

Perhaps it's my many years as a vegetarian or my general aversion to the way fried food makes the house smell that have kept me from making fried chicken at home. But really, if I'm honest with myself, the truth of the matter is: I have no clue what I'm doing. 

Lately I've had ice cream on the mind. It seems I can't go a week without buying a new pint, and so I've started a list of flavors I want to make at home: Strawberry Rhubarb, Mint Chocolate Chip, Toasted Coconut. But that list went right out the door when I saw this recipe for Blueberry Muffin Ice cream. It boasts six light, fluffy muffins in each batch!