The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread.
Ingredients Lobster Rolls 2 cups cooked, diced lobster meat • 1/4 cup homemade lemon chive mayonnaise (or other good quality mayonnaise) • 3 tablespoons finely chopped celery • Kosher salt and black pepper
A honey-mustard vinaigrette lends bright flavors to both the meat and salad in this quick recipe. Kale salads benefit from being prepared ahead, so don’t toss your leftovers! They’ll still be delicious
Pasta with porcini and sausage makes a sensuous combination in this weeknight dish. Start with a shaved fennel salad topped with extra-virgin olive oil and Parmesan for a complete meal. Penne with Mushrooms
Braising spice-coated pork chops in cider enhances the autumnal flavors of this dish, which also features fresh apples. Use any crisp, slightly tart apple that’s in season at your local farmers’ market.
From classic apple to blueberry—we've got a pie for every season. No matter what the season, pie is one of our favorite desserts. There's not much you can't put into a flaky, buttery crust. From fruity
Fragrant five-spice powder lends a wonderful layer of flavor to this chicken dish that’s simple but impressive — a perfect meal to serve to guests. Serve with creamy mascarpone polenta to soak up the pan
6 Servings Active Time: 15 min Total Time: 50 min This recipe, with its double dose of coconut, is a quinoa game-changer. October 2013Print Ingredients 1 tablespoon virgin coconut oil 1½ cups quinoa, well