Made of chiles, garlic, basil, shallots, lemongrass, and ginger-green curry paste packs amazing flavor.
Author: Jen Fisch
The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.
Author: Donna Hay
This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level...
Author: Dennis Prescott
This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.
Author: Dr. John McDougall
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble myself, cruelty-cooking-show style, it's just that...
Author: Cal Peternell
This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.
Author: Monte Farber and Amy Zerner
This quick vegetarian pasta is perfect for a quick weeknight meal
Author: Stuart O'Keeffe
There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like...
Author: Katherine & Ryan Harvey
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.
Author: Donna Hay
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.
Author: Alexandra Shytsman
These spaghetti-squash pancakes, speckled with crisp bacon, are both paleo-friendly and gluten-free.
Author: Julie Mayfield
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Author: Dr. John McDougall
The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges,...
Author: Martin Oswald
These are wonderful both as an appetizer when entertaining or as a main with a side of greens.
Author: Tracy Pollan
If you love sweet and salty paired in one dish, then this nourishing salad is for you. To take this dish on the road, pack the berries and the dressing separately to avoid wilting the greens. For a cocktail...
Author: Drew Ramsey, M.D.
These yummy vegan cookies are free of butter, added sugar, and even eggs-the peanut butter and applesauce hold them together. But trust me when I say you won't miss the sugar. The sweet banana and abundance...
Author: Audrey Johns
Any side dish or salad that includes corn is pretty, but fava beans and striking-looking breakfast radishes-with their elongated shape, rosy red color, and creamy-looking root ends-make this dish more...
Author: Art Smith
These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!
Author: Audrey Johns
Unexpected flavors of rosemary and sage go into this easily adaptable white bean chili.
Author: Dana Cowin
With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful...
Author: Patricia Wells
Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value....
Author: Drew Ramsey, M.D.
With lots of fiber and slow-digesting carbs, these Sweet Potato Breakfast Bowls won't put you into a sugar coma.
Author: Steph Gaudreau
Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn't matter if it breaks-carry on and it will all come together when...
Author: Cal Peternell
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Author: Nguyen Tran
For these ultra-chewy and tender cookies, I started with the traditional chocolate chip cookie, took out some sugar and half the butter (but left enough to keep it delicious!), swapped the flour for whole...
Author: Daphne Oz
Can't find kefir? Substitute buttermilk or plain yogurt for these tender, autumnal doughnut rounds.
Author: Julie Smolyansky
The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.
Author: Donna Hay
These super-moist and delicious cookies are made with a secret ingredient: banana!
Author: Candice Kumai
We can think of lots of uses for the bourbon sugar that coats these pretzel-studded chocolate bites: use it to top crème brûlée, stir it into your afternoon tea, or sprinkle it over berries and serve...
Author: Donna Hay
This simple cake recipe makes one (one-layer) 8-inch round cake.
Author: Donna Hay
A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.
Author: McKel Hill
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Author: Julia Turshen
This smoothie transports you to the tropics with the mango and pineapple. I usually make it in my Chicago kitchen on a rainy day when I need some bright flavors.
Author: Art Smith
Fold whipped cream into canned pumpkin purée and then layer with buttery pound cake and airy chocolate mousse for this easy-to-assemble fall dessert.
Author: Marina Delio
This is such a sweet little dessert. As you know, I'm not one for sweet treats but this is a little pop of yumminess-perfect for dinner parties, and it won't leave your guests rolling around on the floor...
Author: Amelia Freer
Using dates as the primary sweetener here means a lot less sugar in the ice cream, making it ideal for those who need to cut down on sugar but still want something sweet.
Author: Anissa Helou
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Author: Kelly LeVeque
This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.
Author: Donna Hay
Apples, blueberries, and almonds make this breakfast pseudo-grain bowl filling, satisfying, healthy.
Author: Joel Fuhrman, M.D.
Make farmer cheese at home with just one container of kefir and a little bit of patience.
Author: Julie Smolyansky
The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.
Author: Darshana Thacker
I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!
Author: Patricia Wells
These quick and easy no-bake oatmeal cookie bites with peanut butter and raisins make a wonderful after-school or post-workout snack.
Author: Lisa Leake
Ratatouille doesn't have to take ages! Just make sure you chop all the vegetables to roughly the same, small size, so they cook quickly and evenly.
Author: Joe Wicks
Chocolate cake absolutely has to be two things: dark and moist. To make sure it is sticky and dense I use buttermilk. Adding coffee to chocolate cakes really brings out the flavor in the cocoa.
Author: Martha Collison
This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.
Author: nigel slater
Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric...
Author: Candice Kumai
It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
Author: Gregory Gourdet