Erika Houle

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Bucatini with Sunchoke & Toasted Walnut Purée

Rich and warming but also brightened by lemon zest, this vegetarian pasta dish checks every box. The addition of herbs goes a long way, so I don’t suggest leaving them out. Sunchokes are so special when they’re rid of their skin and cooked until creamy, and leftover purée is excellent when reheated and served with roast chicken or stirred into more pasta.

By The Editors Published March 23, 2026

An Undeniably Joyous Way to Consume a Lot of Vegetables

Vegetable purées = awesome pasta sauces. From cauliflower and kale to creamy sunchokes, noodles are upgraded when they’re packed with nutritious ingredients and flavors you might be less likely to expect.

By The Editors Published March 23, 2026

Very Vegetable-Forward

Keep “fresh starts” top of mind this year, with a variety of tasty, innovative vegetarian dinners.

By The Editors Published January 26, 2026

Grilled Cauliflower and Eggplant with Labneh and Green Chili Oil

This recipe is not only delicious, but it will set your kitchen up for excellent future meals—think green chili oil with breakfast eggs, labneh spread onto lunch wraps, and leftover cauliflower and eggplant with rice or pasta for dinner. The labneh and chili oil can be made and refrigerated up to one week in advance. Keep lemons on hand, which make this dish (and its leftovers) especially delicious when cut into wedges for squeezing on top.

By The Editors Published January 26, 2026

Mushroom Patties with Cilantro-Serrano Sauce and Sauteed Cabbage

These mushroom patties are surprisingly reminiscent of both hamburgers and latkes, only without the meat or potatoes. Fry them a little longer than you think you should for extra crispiness, and, optionally (and highly recommended), follow a tip I learned from a good friend: sear a few extra quartered mushrooms and add as garnish—the additional texture is worth it. Served with a creamy, herby, spicy sauce alongside simply sauteed vegetables topped with toasted sesame seeds, mushroom patties will become everyone’s favorite meal of the week.

By The Editors Published January 26, 2026

Charred Winter Squash with Walnut Pesto and Radicchio Salad

If health is wealth, this dish is rich. Beyond that, it’s also quite beautiful—barely burnt orange squash, earthy green pesto, and a punchy purple-pink salad? Art on a plate. Savory, smoky, sweet, and brightly balanced, this is a recipe you’ll want to return to. You could peel the squash if you so desire, but I personally prefer to just wash it well before cooking. If you don’t have toasted breadcrumbs on hand for the pesto, use a little more toasted walnuts to give it body, and vice versa. Taste things as you go and make minor adjustments as needed. Serve everything with warm bread for wiping plates clean, or alongside a simple pasta for bigger dinner parties.

By The Editors Published January 26, 2026

Potluck Potential

Especially around the holidays, potlucks are about thinking ahead in order to cover all the bases. They’re never a competition, but nobody wants to bring home an arbitrary or repetitive dish that’s barely been touched. Sometimes, grandma’s nostalgic mashed potatoes don’t have the same effect on friends.

By The Editors Published December 1, 2025

Rooibos-Poached Apples with Salted Maple Whipped Cream and Toasted Walnuts

Apples, maple syrup, and salted whipped cream? Check, check, check. This dessert is an instant classic, equally light and toasty with a little walnut crunch.

By The Editors Published December 1, 2025

Endive and Onion Salad

Wildly simple, but also deeply necessary, a bright and light salad is sometimes the star of the dinner party. Here, the dressing takes almost no time and can be made ahead and stored in the refrigerator. This salad is meant to be fresh and balanced as is, but if you wanted to bulk it up, shaved Parmigiano Reggiano and homemade croutons or toasted nuts would do the trick.

By The Editors Published December 1, 2025

Honey-Soaked Persimmons with Camembert and Sea Salt

Fresh fruit and nice cheese might be one of the best sweet and salty combinations to ever exist. Amped up with honey and flaky salt, thinly sliced persimmons and camembert further the point. Call it a cheese course, or serve it alongside a simple salad and build your plate however you choose—you won’t be let down. Note that camembert tastes best at room temperature, but it’s easier to slice while it’s still cold, so plan and serve accordingly.

By The Editors Published December 1, 2025

Braised Kale with Beans and Cheese

Hearty and nutritious, a bowl of beans is always a good idea. In this case, though, it’s more of a bowl of braised kale, in which the ratio of greens to beans feels exactly right (and even more nutritious). Best served with warm, buttered crusty bread and a heaping pile of Pecorino Romano or Gruyere, depending on your preferences, this is the kind of dish you’ll want to turn to all season. Note: Feel free to add extra herbs, spices, and seasonings to your taste.

By The Editors Published December 1, 2025

Mushroom Soup with Pickled Seared Mushrooms

It’s hard to beat a warm bowl of mushroom soup during the colder months—it’s one of the richest ways to enjoy all of that umami. Here, with the addition of seared and pickled mushrooms (that can be prepared ahead of time), there’s extra depth and even more mushroom goodness.

By The Editors Published December 1, 2025

Crispy Fried Squash with Avocado Aioli and Salsa Macha

If you happen to be hosting a potluck this season, this is a great dish to contribute. Avocado aioli and salsa macha both come together quite quickly, and they can be made days in advance to free up some time. Once you’ve set up your dredging station and you’re ready to fry, don’t hesitate to ask for help—you’ll want to serve these while they’re fresh. Everyone loves everything crispy, crunchy, and dippable, and this squash is no exception—no crumbs will be left behind.

By The Editors Published December 1, 2025

Brown Sugar Pomegranate Limeade

Every good gathering begins with a question: “Can I offer you something to drink?” Around this time of year, a sweet and tangy limeade is a delightful and welcoming treat to add to your beverage offerings. While it might be slightly reminiscent of summer lemonade stands (fun!), its mix of brown sugar—which almost brings a savory element to the table (you’ll taste it when you try it)—and in-season pomegranate will feel a little more fitting for fall and winter. Note: Should you so desire, include a splash of your favorite bourbon when mixing everything together and serve in cocktail glasses with a small sprig of rosemary. Cheers!

By The Editors Published December 1, 2025

Dinner Tonight, Dinner Tomorrow: The Farewell That Corn Deserves

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? Welcome to round four of Dinner Tonight, Dinner Tomorrow: a heartier spinoff of classic potato skins, two very different salads, and fritters with a zesty dip.

By The Editors Published October 6, 2025

Chopped Deli-Style Salad with Salami, Sieved Eggs, and Crushed Salt and Vinegar Chips

During the summer, it’s hard to beat a deli sandwich at the beach enjoyed by the water. But on warm nights at home, a salad with most of the same fixings will offer the same type of refreshment. Sieved eggs and crushed salt and vinegar potato chips won’t make you miss a thing—they’ll just make you want more.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.“

By The Editors Published October 6, 2025

Grilled Corn & Creamy Avocado Wedge Salad

Similar to roasting a whole cauliflower or cooking an entire chicken, it’s easy to miss potential pockets of flavor when preparing a wedge salad. Here, though, quartered iceberg lettuce will keep intact as you lift up each layer to coat every crevice with a thick and creamy dressing (in which you can use either roasted or raw jalapeño, for a more smoky or fresh flavor, respectively). Topped with grilled corn kernels, bite-sized pieces of hard boiled eggs, peppery slices of radish, and fresh dill, this salad might make you wonder how iceberg lettuce could possibly get better (well, until tomorrow night).

This recipe is part of “Dinner Tonight, Dinner Tomorrow.“

By The Editors Published October 6, 2025

Caramelized Onion-Stuffed Potatoes with Melted Provolone

Classic potato skins might not be a favorite for everyone, but this heartier spinoff—stuffed with caramelized onions and topped with melted cheese, crispy salami crumbs, and fresh chives—is a crowd pleaser. After parboiling Yukon Gold halves and scooping out the centers, they should look something like unfilled deviled eggs (which, by the way, all of these fillings and toppings would also be great with on a different day). Snack on kettle cooked salt and vinegar potato chips while you cook, and crush and sprinkle more on top of your potatoes when they’re finished to amp up their crunch factor—potatoes on potatoes are a good thing. Optionally, though strongly recommended, serve these with a side of sauerkraut and/or sour cream. Note: Caramelized onions can be prepared in advance—cook them whenever you’ve got a little extra time in the kitchen and store them in an airtight container in the fridge for up to one week.

This recipe is part of “Dinner Tonight, Dinner Tomorrow.“

By The Editors Published October 6, 2025

Date Night?

Given that the arrival of fall is undeniably romantic and an ideal time for harvesting dates, it seems serendipitous: It’s the season to stock your pantry to impress whoever you care about—and, of course, yourself—with balanced meals courtesy of one of nature’s best sweeteners.

By The Editors Published September 16, 2025

Roast Chicken with Date Stuffing and Date Gravy

One way to show someone that you care about them is to cook them a meal that’s reminiscent of holidays for no real reason other than sparking joy on any day. This particular stuffing shouldn’t be reserved for one or two nights per year—it’s sweetened with dates and paired with a date gravy that goes the extra mile. Served alongside the crispiest of chicken thighs—which are far more manageable (and arguably more delicious) than whole turkeys—you’ll have something that feels really special, and hopefully many special people to share it with.

By The Editors Published September 16, 2025