Author: Catherine McCord
Author: Jami Curl
Sub spinach for kale if you like.
Author: Claire Saffitz
Lentil and roast pepper salad with vegan feta is a great way to include lentils in your diet. Full of contrasting flavours and textures, heathy, satiating and gluten-free.
Author: Ania
Author: Alison Roman
If you don't have both spices, it's okay to omit one or the other.
Author: Sarit Packer
Author: Suzanne Solberg
You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those summertime flavors on the table anytime you want them. Punch up store-bought...
Author: Katherine Sacks
Author: Sheila Lukins
Taste absolutely sinful...but they're not. You can make them up to two days ahead and store in an airtight container.
Author: Marge Perry
Author: Susan Weaver
A splash of vanilla and honey give this classic strawberry smoothie just the right amount of sweetness.
Author: Anna Stockwell
Author: Lauren Salkeld
Author: Eleanor Moscatel
Author: Mary Cech
Author: Ross Dobson
Almost any fresh fruit (pears, apples, berries) can replace the figs.
Author: Sarit Packer
Author: Michael Ruhlman
Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.
Author: Natalie Chanin & Butch Anthony
Who knew chocolate mousse could be so simple and so fast? Once you have the ingredients on hand, you can put this decadent dessert together in a flash.
Author: Jodi Berg
Author: Sheila Lukins
Author: Marion Cunningham
Author: Ying Chang Compestine
Author: Chris Fischer
Author: Louisa Shafia
Author: Alison Roman
Author: Kahlil Arnold
Author: Nick Malgieri
Author: Amelia Freer
Author: Catherine McCord
Author: Francois Payard
Author: Greg Atkinson
Author: Rebecca Miller French
Author: Mollie Katzen