Bon Appétit

The tangy-sweet vinaigrette brings out broccoli's deep flavor in the best way.

Grains and nuts are great at balancing the bitterness of broccoli rabe.

The chicken calls for oil-packed sun-dried tomatoes from a jar, and this dip cleverly makes use of some of that oil.

Using whole grain flour and wheat germ in these pancakes isn’t just a healthy gimmick that adds fiber and protein—it also adds a nutty flavor that tastes really, really good.

Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.

This soup gets a rich, earthy flavor from dried porcini mushrooms, which are available in the produce section of many supermarkets and at Italian markets and specialty foods stores.

Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.

Confiture is the sweet version of confit, in which sugar acts as the preservative.

The duck needs to marinate overnight, so be sure to begin at least one day ahead.