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This recipe skips the typical flour-egg-crumb coating process for the schnitzel; instead, a thin coat of Dijon mustard holds the herbed pretzel crumbs in place.

Onions are both vessel and filling in this pretty herb-and-cheese-stuffed vegetarian main dish.

You may have tasted Asian-inspired meatballs like these before, but the option of serving them with a raw egg yolk, which turns into a kind of rich sauce, takes them to another level.

The best radicchio to use for this rosy-red risotto is the long type, sometimes called radicchio di Treviso, but the short, round balls of radicchio work well, too.

As Judy Rodgers noted in her headnote for this recipe, the flavor of the sauce improves with a day's refrigeration.

Like the loaves baked in French homes, this bread is just right for serving at the cocktail hour, or apéro, cut into finger-size batons that are just right for nibbling.

This is yet another recipe that builds on the versatility of pork tenderloin.

This gnocchi dish has the appeal of macaroni and cheese, but it manages to introduce a couple servings of vegetables.

Corn kernels, jalapeño and onion bulk up this low-fat skillet version.

This luscious candy is not only easy to make, it's also good for you.