E had a wonderful birthday yesterday and appreciated all of your comments. She spent the afternoon playing wit

Things are getting back to normal here, at least in my house, after last week's storm. Though I've been slow i

Brown rice makes a crispy, chewy crust that makes this quiche more satisfying without adding refined flours an

It’s not exactly ridiculously easy, but this recipe comes together fairly quickly when you cook the pasta at

Creating a unique vegan St. Patrick's Day recipe isn't easy when you've never been to Ireland and have no id

I went a little wrapper crazy on a recent trip to the Asian market. For some reason, I felt compelled to pick

To my taste, this dish is fairly mild, so if you want more spiciness, be sure to have some extra gochujang ava

This soup is so thick it’s almost a chili. Use the minimum amounts of chipotle chili powder and hot sauc

The amount of ingredients you need for this will depend on the size of the container you’re making it in. My

An appetizing, mildly spiced mélange of nourishing beans, grains, and greens, this makes a stellar centerpiec

Though I really recommend this mushroom-bok choy-carrot combination, use whatever vegetables you have on-hand.

I used a Vitamix to get this silky smooth, but a regular blender might also work. Be careful not to burn yours

I like to make enough for two breakfasts and save half for another day.

It was Friday night, and I was in the mood for pizza. But I've been strong, sticking to my resolution to eat h

Some people eschew frozen vegetables, but they are often more nutritious than fresh ones that have been shippe

If you want a more assertive panch phoran taste, grind an additional 1/2 tablespoon of it and add it during th

In Sicily, this soup is called Maccù.

“Gattô” comes from the French “gâteau,” meaning cake; think of it as a lay

This is so much faster in a pressure cooker, but if you don’t have one, soak your peas overnight and fol

If your days are as busy and rushed as mine have been lately, perhaps you won't mind if I give barely any intr

It's citrus season in the Deep South. All along the highways of southern Louisiana and Mississippi, vendors ar

My family had only one complaint about this meal: there wasn't enough of it. I'd been looking for fresh water

[Insert standard "this is not a fat-free recipe" disclaimer here. Geez, what was I thinking when I named this

I make no secret of the fact that I don't really like Thanksgiving. I've tried my best to see it as a time to

I baked this bread in a small, silicone bundt pan, but you can use a regular bread pan, preferably a smaller s

To replace the chicken in the original recipe, I used the kind of dried bean curd found in Asian markets, but

Okay, I made up the North African part. This seasoning combination is of my own devising, but it conjures up i

When my husband is out of town, I often let our daughter E pick what we'll have for dinner. Almost always her

This main-dish soup is comfort in a bowl! My daughter calls this her “favorite spicy food,” but it doesn�

Last night I made a dish with two ingredients that I don't like very much, and it turned out so delicious that

Note: I don’t recommend substituting this tofu mixture in every recipe containing sweetened condensed milk,

Though a vegan can often be seen Eating lentils and tofu and beans, Still when omnivores pass They invariably

I used a heart-shaped cookie cutter to cut these out, but using a knife to cut them into squares is actually q

Besides being low-fat, this recipe is also low in sodium, so salt-lovers may need to add salt. The tahini adds

I used a canned, organic blend of pinto, kidney, and black beans, but you can use any kind of beans you like i

It’s essential to use a truly non-stick skillet to make the omelet come out of the pan intact. Be sure t