Bon Appétit

Don't be concerned about the amount of kale called for in this recipe. The leaves will cook down considerably in the pan.

Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.

This is great with a fried egg.

Don't have 60 minutes to roast a root vegetable? Try cooking yams in a microwave for about five minutes on each side and you'll have yams that are soft and ready to mash—fast.

Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini.

Healthy steak from the California Health & Longevity Institute near Los Angeles.

Pumpkin seeds give earthy flavor and lovely color to this side dish.

The piquant pickled red onions are the ideal topping for this traditional Austro-Hungarian cheese spread.

A classic dish perfected. Ask your butcher to cut the meat from the shank into 3/4-inch cubes.

This seasonal salad is a great mix of colors and flavors.

An Italian take on the classic Mexican starter.

This breakfast dish is served at Canyon Ranch Hotel & Spa in Miami Beach.

Cooking the bread pudding in a loaf pan gives it a modern, bakery-style look. For a more decadent dessert, serve with vanilla ice cream.

Brown Betty recipes started showing up in the late 1800s, although nobody is sure who "Betty" was. Traditionally, a brown Betty is made with apples, breadcrumbs, and spices. In this updated version, pears stand in for the apples and the breadcrumbs are enriched with almonds. Keep in mind that this dessert is best eaten the day it's made (but any leftovers would be nice for breakfast).

This delicious treat is a cross between butterscotch pudding and pecan pie.