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The article presents recipes for quick and easy weeknight dinner menus, with meals including Chicken Posole with Corn Bread Muffins and Avocado Salad, Shrimp-Mango Stir-Fry with Rice Noodles and Cucumber Salad, and Coconut Chicken Strips with Basmati Rice and Broccolini.

The article presents recipes for quick and easy meals including Creamy Mushroom Fettuccine, Soba Noodles with Spicy Cumin Lamb, Salmon with Polenta and Warm Tomato Vinaigrette, Black Bean Burgers with Sriracha Aioli, and Black Bean Tacos with Feta Slaw.

The article presents several chicken recipes including Classic Chicken Noodle Soup, Vietnamese Chicken Sandwiches, and Barbecued Chicken Pizza with Fresh Mozzarella and Picked Jalapeños.

The article presents a collection of healthy holiday recipes to serve at holiday parties, including Roast Stuffed Pork Loin with Port Sauce, Salted Caramel Cheesecakes, and Baked Burrata, as well as providing advice for eating healthy during the holiday season.

Recipes for grilling are presented, including Parmesan Buffalo Burgers with Balsamic Ketchup, Grilled Chicken Thighs with Ancho-Tequila Glaze, and Vampire Steak with garlic.

Several recipes are presented, including Balsamic & Shallot Chicken Breasts, Shrimp and Corn Cakes With Heirloom Tomato Salsa, and Pork Patties with Plum Sauce and Napa Valley Cabbage Slaw.

Several holiday recipes are presented including Steamed Clams with White Wine & Tomatoes, Grilled Chicken Caesar Salad, and Cantonese-Style Shrimp & Napa Cabbage.

Recipes for 20-minute entrées, sides, and soups are presented including seared salmon with sweet corn and bacon sauté, steak and asparagus stir-fry, and saucy rotini and grilled cheese.

Twenty-eight side dish recipes are presented including Asparagus With Dill Vinaigrette, Green Bean, Arugula & Clementine Toss, and Gingered Sweet Potatoes.

The article presents several recipes for eating spring vegetables and fruits including Grilled Chicken with Spicy Rhubarb-BQ Sauce, Layered Strawberry-Coconut Panna Cotta, and Pan-Roasted Artichokes with Lemon and Garlic.

Several recipes using tilapia are presented including Tilapia with Lemon-Garlic Sauce, Spicy Hungarian Tilapia Stew, and Tilapia Cakes with Mango-Coconut Curry Sauce.

Recipes are presented for Easter menu ideas including Easy Parmesan-Herb Rolls, Glazed Spiral-Cut Holiday Ham, and Hot Potato Salad.

The article presents recipes using various cuts of chicken, including Chicken Breast with Pancetta Cream and Peas, Chicken Cutlets with Mushrooms and Pearl Onions, Parmesan and Pine Nut-Crusted Oven-Fried Chicken, and Sautéed Chicken with Roasted Pepper Pasta.

The article discusses the author's experience of maintaining a vegan diet for 30 days, including tips on successful vegan cooking. Topics include the layering of flavors and varying textures in order to create enjoyable vegan food and the use of soy sauces to add a meaty umami flavor to vegan food. Recipes for Whole Roasted Carrots with Black Lentils and Green Harissa, Can't-Believe-It's-Vegan Chili, and Portobello Frites are presented.

The article presents several recipes that can be frozen and reheated including Pork and Shiitake Pot Stickers, Stuffed Poblano Peppers, and Chili Mac.

The article presents several congealed salad recipes including Spiced Coconut-Cherry Mold, Cucumber-Tomato Aspic, and White Sangria Salad.

The article presents winter supper club, or entertaining, recipes for the Southern U.S. states, including the Southern 75 cocktail, Ham-and-Greens Crostini, Gulf Coast Seafood Stew, Griddle Corn Cakes, and make-ahead desserts such as Mocha Chocolate Mousse.

The article presents several recipes for desserts that feature citrus fruits including Lemon-Lime Pound Cake, Citrus Pull-Apart Bread, and Tangerine Pudding.

Several healthy comfort food recipes with options to cut each recipe's calories in half are presented including Kale and Mushroom Lasagna with Fresh Orange Salad, Chicken Parmesan with Spaghetti with Sautéed Broccoli Rabe, and Coconut Curry Halibut with Cashew Rice and Stir-Fried Vegetables.

Several recipes for casseroles are presented including Loaded Chicken-Bacon Pot Pie, Chicken Enchilada Casserole, and Sweet Potato, Cauliflower, and Greens Casserole.

Several sandwich recipes are presented including a sautéed greens, smoked turkey, and provolone cheese panini, grilled chicken sandwiches with pickled squash and Romesco mayonnaise, and breaded fish sandwiches with mint-caper tartar sauce.

The article offers instructions for doubling the quantities for several recipes in the issue, including Chocolate-Almond Cheesecake Bars, Pineapple Shortbread Cakes, and Triple-Chocolate Muffins.

Several recipes for dishes for holiday parties are presented including Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce, Bananas Foster Breakfast Strata, and Beer-Braised Brisket with Onion Jam.

Several recipes are presented including Lamb and Red Pepper Pita Sandwiches with Mint and Pistachio Tabbouleh, Glazed Chicken with Almond Quinoa, and Seared Steak with Braised Leeks and Chard.

Several recipes are presented including Black Bean Soup with Chorizo and Lime, Spicy Tilapia and Fennel Stew, and Red Pepper Crab Cakes with Lemony Mayo.

The article offers recipes using a slow cooker, including Creamy White Bean Soup with Smoked Ham Hocks, Sausage and Squash Lasagna, and Chicken and Chickpea Tagine.

The article presents recipes for several appetizers including Warm Kale-and-Asiago Dip, Black-Eyed Pea Pâté, and Rosemary Salt-and-Vinegar Chips.

The article presents recipes for several homemade holiday gifts including Homemade Caramel Taffy, Naughty Olives, and Sweet Tomato BBQ Sauce.

The article presents recipes for several desserts including Red Velvet Marble Bundt Cake, Peppermint Ice-Cream Cake, and Cranberry Dreamsicle Trifle.

The article presents recipes for several one-pot meals including One-Pot Shrimp and Grits, Chicken-and-Collards Pilau, and Pizza Casserole Deluxe.

The article presents several holiday cookie recipes including Ambrosia Macaroons, Gritscotti, and Bourbon-Pecan-Gingerbread Cookies.

Several recipes including the pork roast with apples, the Mediterranean Meatballs, and the Split Pea and Greens Soup are presented.

The article presents suggestions on how to become a better at-home cook during winter. Topics include organization and mindfulness, calibration, food temperature, patience, and using vegetables as main courses, and using a broiler, burner, or torch in cooking. The article also provides recipes including Port-Stained Beef Medallions, Mexican Broiled Corn Salad, and Crispy Pork Stir-Fry with Baby Bok Choy.

The article presents comfort food casserole recipes including Mushroom & Bacon Casserole, Lamb Tagine Shepherd's Pie, Spanish Chicken and Rice with Saffron Cream, Lasagne with Grape Tomatoes and Broccoli Rabe, and Turkey Posole Casserole with Cornmeal Biscuit Topping.

The article presents cocktail recipes and tips developed by mixologist Kellie Thorn of Atlanta, Georgia, including Citrusy Gin and Blood Orange Punch, Pondicherry Sour, and the Westview Cocktail.

The article presents recipes for pies and tarts including Shaker-ish Lemon Pie; Lattice-Topped Cranberry-Raspberry Pie; Silky Sweet Potato and Pecan Pie; Hazelnut, Pear, and Blue Cheese Tart; Honey-Pecan Tart with Bittersweet Chocolate Drizzle; and Spiced Apple Two-Bite Tarts.

The article presents recipes using winter produce, including Beef Tenderloin, Swiss Chard, and Caramelized Fennel Tacos; Fizz Kale Salad with Roasted Garlic-Bacon Dressing and Beets; Gardener's Pie; Cauliflower Soup with Shiitakes; and Roasted Broccoli with Garlic and Anchovy.

The article presents easy Thanksgiving holiday recipes including Cranberry-Orange Relish, Oil-Basted Parmesan Turkey with Walnut Gravy, White Bean and Pumpkin Bisque with Sage Pesto, Brie with Jeweled Fruit Compote, Creamed Spinach Phyllo Cups, Mashed Potato Soufflé, Easy, and Cheesy Potato Gratin.

Several recipes for Thanksgiving are presented which includes "Citrus-Roasted Turkey with Lemon," "Corn Pudding," and "Roasted Root Vegetables"

Several recipes for Thanksgiving are presented which includes "Cranberry-Pecan Chutney," "Smoked Turkey Breast," and "Green Beans with Citrus and Pecans."

Several recipes including Spice-Rubbed Pork with Roasted Butternut Salad, Black Bean Cakes with Avocado-Corn Salsa and Coconut Chicken with Pineapple Fried Rice and Bulgogi Flank Steak are presented.

Several recipes for homemade pie and heirlooms are presented which includes Coconut-Pumpkin Chiffon Pie, Mocha-Espresso Cream Pie and Pear-Rosemary Pie with Cheddar Crust are presented.

A recipe for pasta with roasted-tomato meat sauce with mint and pea pesto on toasted baguette is presented.

Several recipes are presented including apple-onion soup, cheese puff pastries and molasses-brined roasted chicken.

The article presents a series of recipes designed to be consumed as sweet or savory snacks between meals including Parmesan-Rosemary Flatbread Crackers, Quinoa-Granola Chocolate Chip Cookies, and Peanut-Almond Snack Bars, and reviews snack-storage containers.

The article presents a series of recipes that can be consumed for dinner using ingredients found in the prepared-foods aisle of grocery stores including Fish Stick Tacos using frozen fish sticks, Chicken and Dumplings made with frozen pierogi, and Easy Ravioli Lasagna using frozen raviolis.

Southern cooking recipes are presented for the summer of 2013, with information on how to prepare dishes including "Peanut Chicken Scaloppine," "Squash Ribbon Salad," "Marinated Slaw," and "Peppery Pork Biscuits."