The family will love this quick homemade version of the classic Neapolitan margherita pizza with its green, red and white colors and vibrant flavor.
If you’ve avoided Brussels sprouts, you probably have not had them roasted.
The pride of Cuban chefs everywhere, black bean stew has sustained generations with its rich flavors. Scratch cooks start with dried beans and a long (very long) simmer to tenderize the beans and...
These buttermilk-like multigrain flapjacks make a fun and versatile breakfast; they can be dressed up or eaten plain.
This recipe is versatile: the lentils can stand alone as an entrée with greens, potatoes, and a salad; or they can be eaten over rice and topped with a salad and dressing.
There are certain food combinations that become the basis for an entire cuisine. The Cajun cooking of New Orleans depends on the trinity of celery, bell pepper and onion; the French live on a base of...
This rich and savory morning entrée is easy to prepare and eliminates all the heavy fats and meat found in traditional gravies. It really hits the spot on a cold winter day served over whole grain...
This vegetable soup is fast and easy with a rich cashew cream that makes it ever so satisfying. It’s a delicious way to eat inflammation-fighting cruciferous vegetables!
This plant-based version with tofu and garbanzo flour is scrumptious!
This recipe uses millet, an often-overlooked gluten-free whole grain you can find in most grocery and health food stores.
