Author: Sharon Buck
Author: Crystal Cook
Author: Shelley Wiseman
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
Author: Melissa Roberts
Author: Cristina Ceccatelli Cook
Author: Victoria Granof
Author: Oriana Neri
These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
Author: Luis Miguel López Alanís
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Author: Amelia Freer
Author: Randi Landriz
Author: Sandy Krasner
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.
Author: Liza Schoenfein
Author: Janet Taylor McCracken
Author: Tony Litwinko
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Author: Lorraine Pascale
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
Author: Tracey Seaman
Author: Lynn Hagee
Author: Paul Grimes
Author: Molly Stevens
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
Author: Josef Centeno
Author: Ruth Cousineau
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
Author: Julia Turshen
Author: Tori Ritchie
Author: Rocco Lugrine