You can substitute any other leafy green for the kale, but if you’re using quick-cooking greens such as spin

This is a very simple, adaptable dish that cooks up quickly. If you don’t have time to make the berberé spi

This recipe will fill a yogurt maker that uses a single 1-quart container.

Make this dressing more like the original by increasing the tahini a tablespoon at a time, until it tastes the

If you’re turned off by thick, green liquids or just don’t like greens at all, this probably isn&r

Roasting the squash and cauliflower gives this soup a delightful sweetness, accentuated by a hint of freshly s

Dried chiles and unsweetened cocoa give this chili a deep, rich taste. If you can’t find dried chiles,

These bean and grain-based burgers may not taste like meat, but they’re a delicious meal in their own ri

I had a great time visiting with my parents and my sister and her family for a few days, and though I've been

Many thanks to Nic at Bakingsheet, upon whose Vegan Cheesecake recipe this one is based.

When cooking this for other people, I usually use a little oil, as noted in the recipe below. It makes the loa

I started making this pie years ago, while visiting my parents for the winter holidays. In November, their cit

Note: This isn’t a fat-free recipe, though it does have less fat than other recipes of its kind. You can

I've been feeling kind of guilty about not telling you what happened with the Thai eggplants and citrus fruit

Pasta all' Amatriciana is a traditional Italian dish that's usually made with bacon (or pancetta, I'm told, th

I don't have a lot to say about this recipe. I mean, there are only so many ways I can say something's delicio

Let me start off by saying this: Do not feel that you have to run out and buy a kiwano to make this recipe. Ok

Over the holiday, we ate more unhealthy restaurant food than I care to admit, so when we got home, I was ready

You could make this healthier by using caramelized onions instead of fried--just cook them slowly until they b

I emailed my mother to get her cranberry relish recipe, the one my husband and I descend on like a pair of hun

I've been busy lately, working on several projects at once and preparing for the holidays, and I haven't had m

Given the chilly weather here, I should probably be writing about hot drinks, but instead, I'm thinking of bre

I was looking through a copy of one of those photo-filled, generic cookbooks that's put out by magazines like

I'd been planning for days to make a vegan version of one of the mirliton casserole recipes on the internet. I

It’s purple because of the variety of basil I used, but it would be just as delicious with regular basil.

Here in Mississippi, you never know what the weather is going to be like on Halloween. Plan on having a hot bo

This is a tale of two muffins—or of how one type of muffin became two. It's the same old weekend story. My d

It was one of those days when I needed a clone--you know, someone to do the cooking while I did everything els

Vary the amount of spices in this to suit your taste. I used the minimum amounts given, which put this right a

You may cook this soup either in a pressure cooker or in a regular pot. You will need to have a pressure cooke

This gluten-free, vegan pumpkin pie forms its own crust as it bakes. Delicious and addictive--and low-fat and

It's been a crazy, hectic week here. Our 9-year-old E. is in an opera! She and several of the students from he

The taste of this salad is different, but it grows on you. (Adapted from The Mercury News)

The book says to serve this with rice, but I used whole wheat couscous. Honestly, it was better without any gr

I finally conceded defeat in the battle against the birds for the tomatoes in my garden. I had been waiting fo

You’re going to cook the onions in the oven while the pilaf is cooking on the stove (or rice cooker), so don