Recipe

By Diane Rossen Worthington This Seriously Simple vegetarian pasta dish celebrates the warm days of the season with common ingredients that should be relatively easy to procure or already in your pantry. Picture a plate of pasta with an array of colors: green...

By Diane Rossen Worthington Years ago, I wrote a stir-fry book for Williams-Sonoma and learned a lot about this cooking process. Stir-frying may be one of the oldest cooking techniques known to man, but it is still one of the most efficient, logical and easiest...

This salad is a colorful and tasty addition to an array of salads on a buffet or the perfect side dish to a grilled entree. It also is a lovely first course salad along with some warm pita bread.

If you are thinking of making a chocolate cake for folks who love coffee, I have the perfect Seriously Simple dessert for you.

The first time I tasted this classic, upside-down apple tart, glistening with dark brown liquid caramel and sitting on a crispy puff pastry crust, I was smitten. It didn’t hurt that I had my first slice in a famous Paris pastry shop.

This is an easy and delicious Japanese dish that I always order when dining out at Japanese restaurants. Now I can make it at home as a first course or side dish.