These timbales also make a delicious appetizer spread on crackers.

If you want to make the rice look more lemony, add a little turmeric with the lemon juice.

What if you love pie but don't like crust? Strange as it sounds to me, I have a daughter who doesn't like crus

No, this photo wasn't torn out of an old newspaper, though that was the effect I was going for. Sometimes when

If you’d like to use fresh mushrooms instead of dried, add about 4-8 ounces of sliced mushrooms when you add

What I love most about sharing recipes online is the conversation that follows, when readers share their tips

I have two standard Halloween recipes in my, ahhem, repertoire. One of them involves baking the equivalent of

I don't know what happened to revolutionize the way whole wheat pasta is produced, but something must have. It

I'd like to begin this pumpkin recipe with an unintentionally Halloweenish photo: Look closely. I was trying t

October may seem like a strange time to be writing about salads, but even in the cooler months, I like to eat

Lobster mushrooms give this dish a unique taste, but shiitake, porcini, or other mushrooms would be tasty too.

These moist cookies tend to attract more moisture, so store them in an airtight container in layers separated

After months of oppressive, energy-sapping, hot dogbreath-in-your-face heat and humidity, it's an absolute joy

I know I just posted a waffle recipe, but I couldn't resist showing you my latest version. I had a craving for

I buy fingerlings in bags that are made up of several different varieties and sizes, some two or three times l

Fat-free waffles are softer and less crispy than traditional waffles, but if you want them crispier, simply po

When I snack, I try to stick to fresh fruits and vegetables, but sometimes I want something with crunch, not t

Adding the cauliflower to the quinoa during the last five minutes of cooking softens it very slightly without

When I made this, I tasted it before adding the optional ingredients and was ready to stop there–it was

I've always known that labeling recipes as Kid-Friendly is somewhat misleading; children, like adults, all hav

Using reduced-fat tofu will make this even lower in fat.

If you prefer a sweeter bar, add more agave nectar, sugar, stevia, or your favorite sweetener to the blueberri

I know that some of you are eager to hear how the McDougall Celebrity Chef Weekend went, but I'm sure others c

Please stop me if you've heard this one before: A can of pineapple walks into a freezer.... Sound familiar? If

Middle East meets Southwest in this wrap I concocted on the spur of the moment last night. I'd thrown an eggpl

Decadent-tasting peanut sauce adds flavor and excitement to baked tofu and steamed vegetables in this low-fat

This is one of those dishes that taste better the second day, so plan for leftovers–or just cook it a day ah

I used kidney beans here because I like their flavor and texture in this dish. But feel free to substitute abo

After looking for them for months, I finally managed to find a 1-pound bag of shelled, unroasted pistachios at

If you don't like or can't find collards, feel free to substitute your favorite greens. Quicker-cooking greens

If you’re eating this salad as one course of a meal, consider this recipe about 2 servings. But if you&r

I like to use turbinado or demerara sugar for the topping because the coarse texture adds crunch, but feel fre

Note: I’m sure you could use canned beans instead of cooking them from dry. I would probably add the ginger

I love a good one-pot dish, but sometimes it's just not possible. This simple recipe is a good example. Oh, ho

Packaged vegan cream cheese makes this special occasion dish very rich.

It sounds a little pathetic, but these days the only dinner guests in my house are of the 11-year-old girl var