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This kid-friendly sandwich is a snap to make for busy moms and dads and it melts beautifully in a toaster oven, too. Grown-ups might like the sandwich layered with fresh tomatoes and pesto instead of marinara sauce.
Whether for breakfast, dessert or a snack, parfaits are a scrumptious way to get fresh fruit and nuts into your day! Plus, they can go from casual to elegant simply by layering more carefully.
This chicken soup is based on the popular Thai dish tom yum gai. The broth is flavored by ginger, lemongrass and kaffir lime leaves. Make it as hot as you'd like by using or leaving out the chile peppers.
Searing green beans in a dry wok gives them a mild smoky flavor; you can get the same blistered effect with a large cast-iron skillet if you don't have a wok.
Make a quick weeknight dinner with this simple pork recipe featuring a pan sauce made of shallots, white wine and sweet raspberries. Serve with steamed green vegetables or baked sweet potatoes.
Rich, crispy puff pastry makes an elegant wrapper for cocktail franks, and the easy sauce of cranberry and Dijon mustard is a wonderful seasonal accompaniment.
This simple but sumptuous salad is an excellent way to showcase a variety of fresh, in-season tomato flavors, sizes, shapes and colors.
Spicy, sweet and tangy, the sauce would also be good with ham.
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Serve with sautéed greens such as bok choy, mustard greens or broccolini. If you're looking for an alternative to chicken, this can be made with pork or tempeh.
The sweet and tangy dressing for this coleslaw also makes a wonderful all-purpose dressing for any salad. Turn this dish into a vegetarian main course by tossing in some cubed baked tofu.
Traditional ceviche is a popular Peruvian dish featuring raw fish marinated in lemon juice. In this vegetarian version, jalapeño, lime, cilantro, garlic and ginger add a spicy kick while coconut milk and tofu provide a soothing, creamy counter-balance.
There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of bell peppers stuffed with mushrooms, carrots, spinach, quinoa and cashews. For a beautiful presentation, choose a combination of green, red, orange and...
There's always something comforting about eating rich and creamy turkey pot pie and this version is no exception. Use leftover Thanksgiving turkey, or even shredded roasted chicken, to make this simple take on a classic even easier.
Tender young pumpkin stuffed with wild rice and cranberries makes for a fun and tasty dish. Serve as a light lunch or with an entrée of your choice, a fresh green salad, and a glass of dry rosé or white wine for a beautiful fall dinner.
Experiment by trying different vinegars and mustards to craft your perfect blend. A mild honey such as clover or orange blossom works best in this recipe. Toss dressing with salad greens or serve as a dipping sauce with chicken, fried mozzarella or potatoes.
Strawberries and watermelon have long been the perfect summer pair. In this light, vitamin-packed homemade cooler, we think they shine particularly bright.