The only thing I might like better than brussels sprouts roasted to a crisp are thinly sliced raw brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of nutty brown butter vinaigrette, crunchy brussels sprouts, crisp slices of sweet apple and toasted hazelnuts. And unlike most salads, it tastes even better the day after it's made. More

We love grain salads. They're easy to make, travel really well, and are entirely filling. This particular salad combines a few of our favorite things: chewy barley with kale, golden beets, and a little tangy feta.
More

Arborio rice is the go-to choice for risotto as it has a high gluten content and makes for a creamy, hearty rice dish. But when you're ready to introduce more whole-grains into your diet, there are a wide range of options that work perfectly in risotto recipes, and are just as rich and creamy! More

What do you get when you combine highly nutritious quinoa with superfood kale? A delicious, nutritious lunch, especially when topped with a few pieces of avocado. More

Quiche can often feel heavy and overly-cheesy, too decadent a dish to justify for lunch so relegated instead to brunch fare or holiday buffets. But if done well, quiche can actually be light and lovely, a celebration of seasonal vegetables, flaky crust and flavorful custard. More

My favorite soups are all, without question, the ones that came out of impromptu improvisation. I think soup, as a dish, is better suited to experimentation and discovery than any other, perhaps because the basic technique of making a soup is so simple and intuitive. It lets the improvisational cook follow her whim (I've a craving for sausage...), building flavor in seemingly strange ways (let's have some lemon here!), using up pantry leftovers (hi there, half-empty can of beans...) and bringing it all together in one wholly satisfying yet personal dish. That's how this soup happened. And even though it was built from my own idiosyncrasies, it turned out too good not to share (if I do say so myself!). More

Creamy tomato soup, crisp grilled cheese. Is that the quintessential winter lunch or what? Do like to dip your grilled cheese sandwich right into the soup? I do. It takes me right back to childhood. Are there other soup and sandwich combos that you love to eat? Maybe you have a soup and sandwich pair you love, even if it can't beat tomato soup and grilled cheese for sheer nostalgic value. What is it? What soups and sandwiches just belong together? More

While it's true that there are many types of wonderful, varied fall soups, having a few special soup toppings in your arsenal never hurts. Our current favorite? Pesto! More

In a blazing-hot oven, a homemade pizza bakes in under ten minutes, but that doesn't always make it a quick meal option. With all the chopping and precooking some toppings require, it often seems easier to pick up the phone and order delivery, especially at the end of a tiring day. Instead, give this weeknight-friendly pizza recipe a try. Topped with a layer of chewy, crisp-edged prosciutto and finished with a couple big handfuls of fresh, peppery arugula, it comes together in a flash, no chopping or precooking necessary. More

We couldn't' pass up this cute way to re-use a gallon of milk from Make. A few cuts and scoring turn something from your recycling bin into a sturdy and smart way to hold a sandwich. Check it out! More