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    40 Recipes

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    Fall farmer's market-inspired comfort food.

    Recipe #509267

    I love summer farmer's market season, when colors and fragrances are vivid and immediate. Everything just plain tastes BETTER when it was picked earlier that day! I like to cook and refrigerate some of the more labor-intensive fresh veggies right after I get them, which makes for quick and easy salad assembly as needed!

    Recipe #502783

    On a busy day, I needed a soup that could tolerate being prepared in fits and starts. I roasted the potatoes and steamed the pears early in the day and left things on simmer until I had time to focus. This recipe can be adapted for vegetarians or vegans by using vegetable stock and replacing the cream with a dairy alternative or the water used to steam the pears.

    Recipe #487333

    I needed something flavorful and colorful to complement mild white fish. Mmm, tasty! Time does not include chilling time (but with freshly-cooked fish, it works rather well warm or at room temperature, too!).

    Recipe #483254

    I needed something summery for a Fourth of July picnic with a vegan friend. This did the trick!

    Recipe #482177

    The executive chef at the university where I work gives occasional cooking classes, and this recipe was easy and delicious. Works well as an appetizer for 10 (if you have bread to sop up the sauce!) or as an entree for 4 over rice or pasta. Chef Chad Licsko directed us to try to balance sweet, sour, and savory elements of the sauce, which gave us lots of excuses to check for taste!!

    Recipe #475419

    I always have leftover mashed potatoes at holiday time, and I was looking for a way to use them for leftover lunches. I wanted self-contained, quick, comforting, and a bit fun. Mmmmmm.

    Recipe #470714

    From a Better Homes & Garden Comfort Food magazine. This is the first strata recipe I’ve seen that you can bake without a night in the fridge, and I think it has everything to do with the cratered texture of English muffins: it really holds the custard effectively. As usual, I opted for more ham, and more cheese. This dish could benefit from some fresh spinach (and really, what wouldn’t?) or fresh broccoli fleurets as a pre-cheese layer. Really nice.

    Recipe #456062

    Bright summer flavor, easy to make, easy to eat! Prep time does not include chilling time.

    Recipe #432306

    Whenever we make Emeril's Passover Brisket (Recipe #217848), I save the braising liquid instead of serving it over the meat. It makes a really delicious soup base. Just throw together some fresh vegetables and a bit of smoky pepper sauce -- BAM! I think Emeril might dig it, too!

    Recipe #419473

    This hearty stew is so easy and so adaptable. We've used many combinations of root vegetables -- turnips, parsnips, white and sweet potatoes, carrots -- anything which cooks to tenderness at about the same time. Summer squashes and sweet dark greens work wonderfully, too, but be sure to add them just five minutes before serving, so they don't get mushy.

    Recipe #417470

    Got this from a video on NYT.com. Mark Bittman really stressed minimizing the stirring to keep the muffins' texture light (rather than like sawdust). I used white whole wheat flour rather than pastry milled, folded the barest minimum, and then put the rather crumbly "batter" in the tins by briefly molded handfuls rather than with a spoon. Sure got some glowing reviews from the family.

    Recipe #412714

    I made way too much of my Crock Pot Shredded Chicken in Beer and needed to use some up. Added a couple of kitchen staples. Wrapped, fried, devoured!

    Recipe #410689

    My friend Abby came up with this one. It is absurdly easy and makes a great base for chicken tacos, pulled chicken sandwiches, a change of pace topping for pierogies, or my husband's personal favorite, chimichanga filling. I buy frozen boneless, skinless chicken breasts in 10-lb. bags. No need to thaw: just toss 'em in the crock pot as is.

    Recipe #410687

    A scratch alternative to an old all-cans recipe we have. Don't have the seasoning right yet, but it's a nice, fresh creamy flavor and mouth feel.

    Recipe #410030

    Combining the spice of a red chowder with the creaminess of a white, this soup makes boring leftover cooked fish into something special!

    Recipe #396197

    Who knew my father-in-law could cook? I've taken a few liberties, but the basic recipe is his. Lots of color, lots of flavor. Works with most mild fish. Serve with or over simple white rice alongside bright thick slices of summer tomato or melon. This recipe also works with butternut and other late squash. Try seasoning with rosemary and white pepper for these darker fall flavors.

    Recipe #386070

    I'm a fan of fully-cooked chicken sausages, so when I saw some made with mango and jalapeno, I just had to try them.

    Recipe #377734

    I needed a side dish that would add some interest to an otherwise boring plate. My husband and I both had thirds! Most of the active work happens while the rice cooks. Then it's just easy assembly.

    Recipe #376862

    I've been on a veggie bender these days, so when pizza night rolled around, I needed to serve both needs! I made my crust in the bread machine, so I did the veggie part while it was working; if using prepared dough, leave yourself enough time to let the veggies get cool enough to handle.

    Recipe #376861

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