The keys to this fast, simple dish, inspired by a classic crab-stuffed tomato at a Parisian brasserie, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Christian Constant’s unforgettable potatoes stuffed with pigs’ trotters at Les Cocottes, in Paris, inspired this homey take on an American favorite: the stuffed baked potato....

Don’t relegate this wonderful dish to the breakfast table—served with a small green salad and a glass of white wine, it makes a delicious weeknight dinner.

Grimes explores squash’s more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut.

Hungry guests still rubbing the sleep from their eyes will be delighted to encounter this satisfying spin on that old diner favorite, the Western omelet.

Leftover tomato paste gets puréed with roasted red peppers, walnuts, and garlic to become a luscious, deeply flavored spread.

This time of year, we find ourselves eating raw, farm-fresh greens just about every day (sometimes for every meal). With these 11 exciting options, there’s no such thing as salad ennui....

You might run across purslane, with its glossy, plump leaves, at a farmers market. Lots of chopped parsley and a simple vinaigrette flatter its herbal, lemony crunch.

Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch.

You might expect to find smoked duck breast in a main-course salad like this one, but we use smoked turkey, which makes it more affordable.