Saute

Briny olives and sweet golden raisins work in tandem to bring balance to this simple, delicious one-pan fish dinner.

Light and fresh, this pasta dish is brightened with a squeeze of lemon juice. A V-slicer is the ideal tool for thinly slicing the fennel. For an even healthier option, try using whole wheat pasta.

Very versatile and not too sweet, this fruit tart is perfect to serve at breakfast or brunch or with wine and cheese after dinner.

It does not get cozier than this hearty dish. Yes, you’ll make your own gnocchi. And yes, it’s totally worth the effort.

If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.

Potatoes are finely cut into small cubes, then cooked risotto-style.

Schnitzel is the German word for "cutlet" and most often describes a dish of breaded, fried meat. In this version, crispy, quick-cooking chicken cutlets are paired with a sweet-tart salad.

Aromatic caraway seeds lend a delicate nutty flavor to the chicken and balance nicely with a side of tart, sweet shredded cabbage.

Lamb khorma is sensuous curry made by simmering lamb with yogurt and cream and thickening the sauce with a cashew paste. If you can find goat's milk yogurt or sheep's milk yogurt, it will make a discernable difference in this dish.

Spaghetti and meatballs get spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guanciale.

Don't be concerned about the amount of kale called for in this recipe. The leaves will cook down considerably in the pan.

This is great with a fried egg.

Don't have 60 minutes to roast a root vegetable? Try cooking yams in a microwave for about five minutes on each side and you'll have yams that are soft and ready to mash—fast.