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Tracey Seaman head shot - Bon Appétit

Tracey Seaman

Tracey Seaman is a cookbook author, recipe writer, and food stylist with over thirty years of experience working for national magazines, websites, and small businesses. Her food styling credits include editorial print, product packaging, how-to videos, and a major motion picture. She has appeared on national TV, in satellite media tours, and at prominent food festivals. In her past life, she wrote a restaurant review column for a local paper, in addition to judging cooking contests, competing on barbecue teams, and baking wedding cakes.

Recipes

Roasted Brussels Sprouts With Pancetta and Garlic

Wildly popular and incredibly simple, it’s easy to make the ultimate restaurant side dish at home.
Recipes

Blackberry Pie With Lattice Crust

With loads of juicy blackberries and an easy lattice crust, this may just be the world’s most perfect pie.
Recipes

Simply Splendid Sugar Cookies

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.

King Arthur's white whole-wheat flour is preferable for these yummies. Use festive sprinkles on them if baking them for the holidays.
Recipes

Good Day Pear Crisp

Pie for breakfast? Not quite, but the fragrance of this dish is so good that even the groggiest grouch will be lured out of bed. Look for ripe pears with out bruises, and keep at room temperature overnight. Cut the butter in a thin slice off the stick for melting evenly.
Recipes

Peachy Keen Chicken

Although the recipe calls for boneless skinless breasts, you can use chicken tenders or a cut-up chicken with skin, but the cooking time will vary (see Cook's Note). If you want to use fresh or frozen sliced peaches instead of canned, add 2 tablespoons honey to the marinade. Grilled pitted fresh peach or nectarine halves are great alongside. Serve with potatoes and a crisp green salad. Any leftover sliced chicken is great on a sandwich with a little lettuce, honey mustard, and peach jam.
Recipes

Crunchy Asian Chicken Salad

Kids and adults alike will enjoy this lunch. Store this tasty salad in a wide-mouthed thermal container, use several Bibb or Boston lettuce leaves to wrap around the salad instead of bread, and pack the nuts separately in a little plastic bag for sprinkling. For those who can take the heat, add a splash of Chinese hot oil or hot sesame oil to the salad.
Recipes

Black Bean and Rice Salad

You can ease the kids into fall (and school) with this Cuban-inspired salad made with sweet late summer corn and protein-packed black beans. To make it even more of a main dish, toss in some shredded cooked chicken, thinly sliced and cut-up grilled steak, or barbecued pork or shrimp. Add a few bits of fresh basil or baby spinach just before packing.
Recipes

Wheat Biscuit Shortbread

This buttery shortbread is a treat for all ages. Kids can help stir the dough with a wooden spoon.
Recipes

Edamame Succotash Salad

Make this salad for lunch but serve it hot at dinner first. To give kids extra protein at lunch, add 1/2 cup finely chopped cold cooked chicken and round it out with a small whole-wheat roll and an apple.
Recipes

Peanut Butter Berry–Wich

Peanut butter goes well with more than just jam, and this interesting combination proves it. This is delicious with whatever fruit is in season.
Recipes

Turkey Pinwheels

All the other kids at school will be jealous when they get a look at these delicious, colorful, healthful wraps.
Recipes

Mini Whoopie Pies

These wee sandwich cakes, also known as Moon Pies, got their start in Pennsylvania Dutch country. They are known as whoopee pies because children exclaim, "Whoopee!" when the cakes are ready. Whole Foods sells Tiny Trapeze brand marshmallow cream, made with "no junkie stuff," as the container states.
Recipes

California Style Tuna Salad Rolls

These roll-ups are great for school and burst with tuna and veggies. If your child likes wasabi's heat, add an extra 1/4 teaspoon to the tuna mixture.
Recipes

Chocolate Chip Flying Saucers

These flat, chewy, half whole-wheat cookies are for the chocolate chip purist: no nuts, no frills—pure bliss. They will fly out of the kitchen mysteriously. Use a 1-ounce (2-tablespoon-capacity) ice-cream scoop for easy measuring.
Recipes

Extreme Granola

The Seaman and Steel families are addicted to this homemade granola with dried blueberries and sweet dates. Serve it with a splash of milk or a spoonful of yogurt or ice cream, sprinkled on pancakes, or in a smoothie.
Recipes

Watermelon and Cantaloupe Wedges with Lime-Mint Syrup

Be sure to start this recipe at least 1 1/2 hours ahead so the components have time to cool. Mix up the syrup and chill it until it's cold. Cut the melons into wedges and refrigerate them in plastic containers. Then, just before you leave, chop the mint and stir it into the syrup, then drizzle the syrup over the fruit.
Recipes

Oven-Fried Picnic Chicken

For easy eating on a picnic, chicken thighs and drumsticks are great because they can be firmly grasped without the use of utensils. This moist and flavorful recipe is delicious either warm or cold.

Be sure to start the chicken marinating at least 30 minutes ahead.
Recipes

Roast Beef and Avocado Finger Sandwiches

These slender, snack-sized sandwiches, with rich rare beef, creamy avocado, lemon, and chives, will get appetites going, especially out in the fresh air.
Recipes

Broccoli-Cheddar Dip

This thick, cheesy dip is delicious with broccoli spears or bread sticks, or even as a spread on slices of bread. Serve any leftovers on baked potatoes or tossed with potato salad.
Recipes

Seven Minute Frosting

This frosting is fluffy and foolproof. For ease, use a handheld electric mixer.
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