Temptingly spicy, melted Camembert, enhanced with a hint of honey and thyme, garnished with crunchy walnuts – perfect for dipping bread in.

Adapted from The Flavor Equation by Nik Sharma with permission by Chronicle Books, 2020

This vegan tortilla soup by Crowded Kitchen is fresh, flavorful and delicious! With black beans and corn, it's hearty and filling, perfect for a weeknight dinner. It's also super quick and easy to make, with just a few simple steps and about 20 minutes of hands-on work.

This version of coq au vin is familiar and comforting but has been brightened up a bit by a simple swap: white wine for red. Bacon adds a lovely smoky note, and the fat aids in browning the chicken and vegetables, but if you don’t want to use bacon, you can omit it and swap in 2 tablespoons olive oil. This recipe loves cast iron, since it starts and finishes on the stovetop with oven braising in between.

This seafood stew is emblematic of chef Jonathan Waxman’s ingredient-driven, Italian/Cali/French fare that lures diners to his restaurants in New York, Atlanta, Nashville, and counting. Waxman brightens a traditional garlicky-tomato broth with fennel, orange zest, and rosé—one aromatic spoonful will whisk you away to the Mediterranean. Seafood stew might sound fancy, but this one couldn’t be easier to make. The recipe calls for cooked crab, as it is most readily available, but if you have access to fresh crab, by all means use it; add it with the wine to cook it through. Serve with rice, orzo, or crusty bread and, naturally, a bottle of dry rosé.

This easy weeknight dinner is hearty and comes together in minutes, plus it’s super easy to clean up. The Italian sausage provides a flavorful base, and orecchiette, traditionally made with semolina flour, has an addictively toothsome bite. Orecchiette means “little ears” in Italian, and its cuplike shape splendidly holds flavors together. If you can’t find orecchiette, you can easily try another type of shaped pasta, like farfalle. Feel free to use this recipe as a template, substituting turkey or chicken sausage and kale or mustard greens.

Recipe by Amanda Frederickson

Recipe by Amanda Frederickson

For this week's fridge foraging you all chose the chicken! In this dish, which takes minimal time, boneless skinless chicken breasts are browned then topped with a lemon butter sauce. I like to serve this with a simple salad but it would also be great served over a big bowl of pasta. Enjoy!
Recipe by Amanda Frederickson

At Julia Sullivan's Nashville restaurant, Henrietta Red, the hometown chef focuses on fresh, simple ingredients. In this recipe, ricotta, eggs, and Parmesan are blended and baked together for a gooey, yet gourmet, cheese dip. Inspired by the low-country hospitality that welcomes each customer, this recipe works equally well as an appetizer at a cocktail party or as a side dish with dinner.