Weeknight Kitchen

Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite.

This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months.

Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.

This salad is best served when the chickpeas are slightly warm or at room temperature.

Chicken Marsala is one of those dishes that's found on just about every Italian restaurant menu, but the dish is usually swimming in butter. So I've lightened it up.

Catfish's slightly sweet flavor is a great foil for some spice and this blackening spice definitely has a kick.

This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil.

Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.

Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.

In Vietnam we like the soft texture of celery leaves more than the crunchy stalks, which we rarely eat. But this UK- and North America-friendly recipe uses the stalks.