This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.
Author: Donna Hay
No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add to their savoriness. Make a big batch of these pint-sized...
Author: Rhoda Boone
Author: Lynn Fredericks
You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice.
Author: Cara Clark
Author: Allison Kave
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Author: Evan Bloom
Author: Vefa Alexiadou
Author: Melissa Roberts
Author: Teri Lyn Fisher
Brown sugar gives these triple-chocolate brownies plenty of rich, flavorful sweetness.
Author: Martha Collison
Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.
Author: Rozanne Gold
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with...
Author: Susan G. Purdy
Author: Maggie Ruggiero
Author: Suzanne Pirret
This sublime lemon dessert is the perfect antidote to all those chocolate bunnies and chocolate-stuffed eggs proliferating at Easter like, well...rabbits. It helps that our pudding is simple to make, too....
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Sal Marino
Chef and cookbook author Joshua McFadden's justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
Author: Chris Morocco
This is a really fun cake which goes down well with children and adults alike.
Author: Martha Collison
Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.
Author: Alison Roman
Author: Catherine McCord
Author: Victoria Granof
This classic pasta only has a few ingredients, but the rich cheese, butter, and olive oil (along with a splash of pasta cooking liquid) merge into a surprisingly silky, flavor-packed sauce.
Author: Maialino
Author: Michael Solomonov
Author: Adam Randall
Author: Fran Love Taylor
Author: Rick Martinez