Author: B. Smith
Author: Ruth A. Matson
One of my coworkers made these for her Yorkie who just loves them as does my dog, Popcorn. Sweet potatoes are popular in the islands of the Pacific Ocean, spreading from Polynesia to Japan and the Philippines....
Author: Dreamer in Ontario
Do you prefer the top of the muffin or the bottom? With these muffins, we think you'll stop picking sides.
Author: Becel®
Author: Alison Roman
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without...
Author: Vivian Howard
Author: Stratta
This spicy green sauce is as full of flavor as it is of color. Use it raw as a dip with falafel, vegetables, sandwiches and wraps. Add a fresh dollop to soups, rice, pasta, or egg dishes for an extra spicy...
Author: Buckwheat Queen
Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!
Author: Katrina Scott
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
Vegetarian-friendly recipe for lentil Sloppy Joes, great for piling on buns.
Author: Laura Shansey
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
Author: Nina Simonds
This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet...
Author: Anna Jones
Author: Melissa Clark
Author: Annisa Helou