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Chèvre with Candied Figs

Author: Linnea Johansson

Cincinnati Chili

Author: Jeanne Kelley

Spring Vegetable and Goat Cheese Dip

We've put a spring spin on the spinach-artichoke dip, starring asparagus, just-dug-up leeks, sweet peas, and fresh goat cheese. Serve it with crostini, tortilla chips, or crudités. Or just eat it by the...

Author: Andrew Knowlton

Little Quinoa Patties

Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described...

Author: Heidi Swanson

Onion Bisque

Author: Justin Devillier