the nest

I'm hosting Christmas dinner for the first time this year, and I want to serve a meal that is traditional but uncomplicated to make. To start, I'll offer my signature appetizer: shrimp. This time I'm salt-roasting them and pairing them with a lemon-pesto.

For the main course, I'm skipping the honey-baked ham and roasting a whole beef tenderloin. It's served alongside a roasted red pepper and black olive sauce. On the side? Fresh citrus and cranberry salad and a giant casserole dish of classic macaroni and cheese. Interested in these recipes? Keep reading!

Recently I had a fun idea: I would make roast chicken, come up with two different ways of using the leftover meat, and share the whole thing with you! Since stuffing is an Autumnal favorite, I selected this recipe for roasted chicken halves with sage stuffing. It's seasoned with fresh sage and paprika and cooked on a bed of homemade croutons, celery, onion, and garlic. The finished dish is insanely scrumptious! The chicken meat was moist and flavorful, and the skin was crispy and addictive. The rich and caramelized stuffing sucks up all the chicken's juices while cooking. If you like roast chicken, you must make this dish. Check back tomorrow and Friday to find out what I do with the leftovers, and to see this recipe, read more.

If the middle of the week has got you down, why not cheer up with cheeseburgers? This recipe for meatball sliders seasons the beef with breadcrumbs, sage, and lots of parmesan cheese.

They're quick to put together and fun to eat. The smaller size means you can indulge without the guilt. Serve the sliders with salad greens, couscous, or grilled potatoes. Want the recipe? Get it right here.

Eggplant is an ingredient I rarely cook with. Since it's currently in season, I'm trying to use it more. I'm starting with this classic Italian preparation, known by some as pasta a la Norma. The sauce is made from fresh tomatoes and shallow-fried eggplant. It's seasoned with basil leaves and lots of cheese. I plan on serving mixed greens on the side and a full-bodied, unoaked Chardonnay. Want to see the recipe I'm using? It's vegetarian-friendly and can be found right here.

Tonight, treat your family to a trip to China with this delicious pork dish. Although the ingredient list may look long, many of the components — like shredded carrots and sliced mushrooms — can be purchased from the store to save time.

The actual cook time is quite quick, thus it's important to have everything prepped in advance. Once you heat the wok, the meat, veggies, and seasonings are added in succession. The resulting pork is flavorful and succulent. Want the recipe? Please keep reading.

If you're looking for a simple but versatile vegetarian recipe, stop your searching! This roasted vegetable wrap recipe is quick, uncomplicated, and totally adaptable.

All you do is roast some veggies, layer 'em in a wrap, fold, and voilà, dinner is done. Use whatever vegetables you prefer and if you dislike mayonnaise, skip the garlic mayo step.

For additional flavor and heft, consider adding in cheese, fresh herbs, or beans. Learn the method that you'll use over and over again after the break.

While reading the February issue of Bon Appétit, I was surprised to learn that buckwheat, the fruit seed used to make soba noodles, is in season. Since I didn't even realize that it was seasonal, I've decided to cook with it more. This quick and simple recipe turns soba noodles into a healthy vegetarian meal. The noodles are topped with tofu, bok choy, and green onions. This dish would also be delicious with mushrooms, onions, broccoli, or red pepper, so use whatever vegetables float your fancy. Get the recipe after the break.

Although chicken enchiladas can sometimes be heavy, this recipe lightens the classic Tex-Mex favorite. The filling is a mixture of mushrooms, red peppers, onions, fresh herbs, and sautéed chicken chunks. Skim-milk ricotta cheese binds the stuffing together, and whole-wheat tortillas make the meal more fit-friendly. To save time, use a store-bought enchilada sauce. For a fiesta-inspired feast, serve with guacamole, sour cream, and salsa. Get the uncomplicated recipe by reading more.

When I order Chinese food, one of my preferred dishes is broccoli beef. I love the slippery sauce, the chewy beef, and the crisp broccoli. However, I rarely enjoy this combination at home. When cooking Chinese, I prefer to make healthier variations of my restaurant favorites.

That's why I'm excited for this recipe of chicken with broccoli. It combines skinless, boneless chicken breasts with broccoli and bamboo shoots. The sauce is a mixture of ginger, soy sauce, and rice vinegar. For a complete meal, I'll serve with baked brown rice. To redo this classic takeout item, get the recipe and read more

There are many ways to season fish, but one great technique for super juicy salmon is to use both a marinade and spice rub. This recipe does just that: it gives the salmon a double dose of seasonings. First, the salmon is soaked in a bath of orange juice, olive oil, and thyme. This mixture seeps into the fish and ensures a moist interior. Next, the salmon is rubbed with brown sugar, paprika, and cinnamon. This blend creates a tasty crust on the outside of the fish. The resulting salmon is perfectly cooked — flaky, rich, and melt-in-your-mouth delicious. It's served on a bed of wilted spinach, and for a hearty pairing, offer baked brown rice on the side. Sound tasty? Get the recipe.