Cookies and Cream

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These oatmeal cookies are thin and chewy. Sandwiching a scoop of ice cream between them makes for a crumbly mess. But trust me, you won’t mind. Use whatever flavor ice cream (or frozen yogurt) you choose . . . with the more virtuous versions, this dessert still comes in at under 200 calories.

Curried Mussels

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Need to get a tasty, healthy dinner on the table? This curried mussels recipe is ready in under 30 minutes. As bonus, it features a sustainable seafood.

Mushroom, White Bean and Sage Soup

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If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This vegan, gluten-free soup is hearty enough to make a meal with nothing more than a hunk of good bread.

Mushroom Stock

This mushroom stock has stunning rich flavor for stellar soups and fantastic risotto.

Harvest Pasta

There are so many things I love about this pasta. For one, it’s packed with loads of my favorite vegetables. For another, its incredible flavor is the perfect illustration of just how delicious healthy can be. But it also, to me, captures the essence of the change of season: summer’s bounty exuding a homey scent as it roasts in the oven, a portent of the many braises to come. What can I say? This dish truly nourishes me body and soul.

Big City Lamb Souvlaki

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When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this lamb version to be utterly addictive; moist and tender with just the right amount of spice.

Iowa City Chili

There's a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin' for a rib-sticking bowl of chili. It's also a great way to use up the last of your tomatoes and peppers, or to begin to use your new "puttin' ups" (as Kurt's grandma used to call them).

Braised and Glazed Five Spice Short Ribs

Braising renders tough cuts like these beef short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense). The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.

Barramundi with Shallots and Chile

Barramundi's meaty yet flaky texture makes it a good pair for dishes with an Asian flair. Like this one, with caramelized shallots and chile and a savory splash of fish sauce.