A silky and mildly spicy coconut sauce adds bold flavor to fresh mussels.

A couple of quick tricks ensure perfectly cooked grilled spring onions.

A Spanish after-school snack is the cure for cabin fever.

Use these little flavor bombs every which way you can.

This fully-loaded stovetop-to-oven frittata suits up for supper or brunch.

Carrots cut into "fry" shapes have the advantage of cooking more evenly than carrot halves; they also make great nibbles straight off the sheet pan.

Oven-roasting is a great way to turn chickpeas into crunchy garnishes and snacks.

Quick-roasting beets is not an oxymoron — it's a revelation!

Deep-frying is the best way to serve these tasty little white fish. Serve with lemon and tartar sauce.

My Dad makes these latkes every Hanukkah, and now that I’m on Martha’s Vineyard away from my family, it’s up to me to recreate them myself.