Anna Franklin roasts carrots until tender and caramelized, then tops them with a creamy yogurt-tahini sauce, roasted pepitas, parsley, sumac, and pink peppercorns, served over quinoa for an easy vegetarian main.

Nothing less than a plate of edible art.

Richness from the teriyaki is balanced by the acidity from the yuzu and heat from the wasabi.

Balanced and spiced impeccably.

Serve hot with your choice of greens and starch.

The stick-to-your-ribs appeal of chicken and dumplings deepens as the evenings cool down.

Bacon wrapped scallops with a fruity salsa will become a summertime favorite.

A time-saving dish that’s as delicious as it is easy to prepare.

This pasta dish incorporates lightly fried eggplant.