By Allison Burch, October 9, 2015
Raw or cooked, garlic’s familiar flavor and aroma elevate recipes from good to great making chicken, potatoes, pasta sauces and dips sing. Whether you need a clove or a head, we’ll teach how to separate, peel, slice and chop, so you can make the most of this cooking essential.
By Megan Myers, October 8, 2015
All of the Halloween candies we sell at Whole Foods Market are made without hydrogenated fats and artificial colors, flavors, preservatives and sweeteners. Here are a few of my family’s favorites.
By Elizabeth Leader Smith, October 6, 2015
From smoothies and soup to granola and coffee, we’re talking about a hallmark flavor of fall — pumpkin.
By Alice K. Thompson, October 6, 2015
Turn to lentils for speedy weeknight meals.
By Alana Sugar, October 5, 2015
New to vegan baking? There are plenty of alternatives for honey, eggs, butter, milk and cream, so treats such as cakes, pies, cookies and quick breads are within your reach.
By Megan Myers, October 4, 2015
Need help figuring out the age-old question of what to make for dinner? We can help! Here are seven recipes for inspired meal planning.
By Elizabeth Leader Smith, October 2, 2015
Here are my favorite pointers (plus coupons!), so you can get dinner on the table with ease and get more of the good stuff for less than you think.
By Alice K. Thompson, September 30, 2015
It’s time to give ground turkey — a weeknight hero — its due.
By Molly Siegler, September 30, 2015
We asked Molly Siegler, our culinary content editor, to share some of her favorite new recipes coming out of our test kitchen.
By Elizabeth Leader Smith, September 29, 2015
Flavorful, exceptionally lean meat from animals raised with no antibiotics, ever and no added hormones, Icelandic lamb is versatile with endless preparations that include everything from simple burgers to elegant roasts.