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Packed with vegetables and white beans, this is the kind of wholesome one-pot meal you need to ward off winter blues.

November weeknights are for simple pan-seared pork chops and roasted squash.

Use any variety of nutrient-rich kale in this dish.

There's nothing as delightful as a towering stack of fluffy pancakes. Unless those pancakes happen to be reminiscent of your favorite mint chocolate chip ice cream. The green food coloring here is optional but adds nicely to the appeal.

The beloved breakfast cereal gives this kids' menu staple a bit of a makeover and takes it to new, crunchy, flavorful heights.

This fun Brazilian street food is traditionally formed into the shape of a drumstick to represent the main filling ingredient: chicken. In fact, coxinha (pronounced co-SHEEN-ya) means "little chicken drumsticks" in Portuguese. We like to make them extra mini for snacking.

People—not just the Irish—have been eating blood puddings for centuries, in cultures all around the world. No Irish fry is truly complete without at least a slice of black and a slice of white pudding. And it's not just for breakfast anymore. Talented Irish chefs have found ways to incorporate it into salads and main dishes. Black pudding recipe vary wildly throughout Ireland; some include barley, breadcrumbs, and flour, but oatmeal is the old-fashioned thickener. Be sure it's steel-cut or pinhead oatmeal, and cook it until just tender. Individual nubs of oats should be visible in the final product. Store-bought versions will always be made in sausage casings, unlike this recipe, packed into a loaf pan.
It is far easier to buy black pudding ready-made, and there are lots of artisan producers making truly worthy black versions. But if you're able to come into possession of fresh pig's blood, you'll be all set to make this recipe. And if not—well, you'll know precisely what a good black pudding should contain.

It's the crispy fried skin that makes wings a diet no-go. Using chicken tenders keeps 'em healthy.

Opting for top round beef keeps our sliders on the leaner side, with only 4 g sat fat apiece.

Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso.

Quickly cooking shredded butternut squash with butter and sage turns it into an almost-instant sauce for a very autumnal pasta dinner.

This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

The lamb roasts on a bed of thyme to infuse the meat.

With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

Rösti is a large potato pancake made famous by the Swiss. This version omits the speck, but feel free to add a slice under the cheese. Chilling parboiled potatoes makes the grating step easier.

For a simple but elegant winter holiday meal, look no further than this Italian classic.

Saltimporten sources only the freshest wild mushrooms available and uses them raw in this dish. If using less-than-pristine mushrooms, sauté them quickly in a neutral-flavored oil, such as grapeseed or vegetable oil.