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Tempeh is full of protein and flavor and makes for a great addition to juicy bell peppers, tender kidney beans and tangy tomato sauce in this hearty chili. Serve with a few tortilla chips on the side.
This recipe combines the tangy flavor of quick-pickled spinach with ground pork and is served over rice. The original version would use water spinach, but we substituted more widely available baby spinach.
This crowd-pleasing dessert is easy to assemble both ahead of time or just before cooking. Let kids make their own by choosing toppings that suit their tastes. Substitute your favorite fruit for the strawberries or use honey instead of chocolate chips, if you like...
Garnish this thick, velvety soup with an extra dollop of sour cream and pinch of chopped fresh thyme, if you like.
Serve this over your favorite whole grain pasta. If you like spinach, try substituting 3 cups packed spinach leaves for the broccoli rabe.
Nothing could be simpler or more summerlike than this combination of perfectly grilled steaks served with a quick salad of sweet onions and tomato wedges.
Coating a pie crust in chocolate adds decadent flavor and helps keep the crust from getting soggy. This easy-to-make pie can be prepared ahead of time.
These nachos are terrific for snacking, but they're also satisfying enough to serve as a main course. A chopped jalapeño gives them a nice bit of heat; you can omit it for a milder dish or double the amount for a fiery treat.
The citrus flair from orange marmalade and mandarin oranges deliciously combines with the flavors of vanilla, cinnamon, nutmeg and cardamom in this uncommon coffee cake. If you don't have a bundt pan on hand, make this cake in a 9- x 13-inch baking pan.
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Looking to cut down on fat and calories? Cooking food in a packet is one of the best ways to keep the flavor locked in and cleanup couldn't be easier.
Strawberries and watermelon have long been the perfect summer pair. In this light, vitamin-packed homemade cooler, we think they shine particularly bright.
This recipe has earned its name since the salad features ingredients that can be easily prepared Thanksgiving morning, arranged in a cooler and driven for more than 100 miles, then assembled on site.
These bars are fun to make and eat. Crumble and moisten with soy milk for a delicious breakfast or snack.
If you have eggs, pasta and cheese, then you have dinner. This pasta frittata can be varied endlessly —use leftover pasta, whatever cheese you have on hand, cooked broccoli or spinach or diced ham. A dollop of marinara sauce will add color and complement the...
Easy to make and fun to eat, this crispy wake-up-your-tastebuds tofu provides a delicious vegan version of traditional corn dogs. Sweet and hot mustard is the secret ingredient in the tangy, delicious coating.
This gluten and dairy-free version of this festive bread will make a delicious addition to your holiday breakfast menu. You may also like to try our Cranberry Banana Oat Bread...
Citrus-honey soaked pineapple cubes, strawberries and bananas covered with shredded coconut, dusted with chocolate and served frozen on a stick. What a spectacular treat on a hot summer evening and proof that some desserts are as tasty as they are good for you.
Lemony chicken thighs roasted with red onions, golden potatoes, thyme sprigs and chanterelle mushrooms make a pleasing early autumn dinner. If chanterelles aren't in season, substitute another wild mushroom or cremini.