This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños. Pinto beans and canned tomatoes round out the dish and make it extremely easy to put together.
Author: Dr. John McDougall
Salting the steaks helps to tenderize the beef and adds to its flavor. Turning the steaks ensures they cook evenly and caramelize on the outside.
Author: Donna Hay
This is a really fun cake which goes down well with children and adults alike.
Author: Martha Collison
Sorghum-Bourbon Pecan Pie
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Author: Julia Turshen
This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.
Author: Donna Hay
This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.
Author: Monte Farber and Amy Zerner
Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.
Author: Amy Shirley
These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.
Author: Heather Thomas
If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.
Author: James Syhabout
I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!
Author: Patricia Wells
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Author: Kelly LeVeque
These vegan and gluten-free cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it...
Author: Jessica Murnane
Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here...
Author: Marina Delio
In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.
Author: Katrina Scott
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe...
Author: Mathew Ramsey
This brothy ginger, soy, and chile-scented Asian chicken soup is bound to make anyone feel 110% better.
Author: Donna Hay
Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.
Author: Guy Turland
Brown sugar gives these triple-chocolate brownies plenty of rich, flavorful sweetness.
Author: Martha Collison
Use this easy, no-cooking-necessary glaze to ice doughnuts and cupcakes, or drizzle over anything else you want.
Author: Melissa Ben-Ishay
These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!
Author: Audrey Johns
Butternut squash is one of my all-time favorite ingredients. It has a beautiful orange color, is very filling, is great for heart health, and perhaps best of all, it's great for healthy skin and eyes....
Author: Audrey Johns
If you love sweet and salty paired in one dish, then this nourishing salad is for you. To take this dish on the road, pack the berries and the dressing separately to avoid wilting the greens. For a cocktail...
Author: Drew Ramsey, M.D.
Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish family ancestry. I wanted to make this a new family...
Author: McKel Hill
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Author: Julie Smolyansky
The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.
Author: Donna Hay
These turkey burgers are a nod to the Mediterranean, packed with fresh herbs, lemon, and red onion.
Author: Steph Gaudreau
Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.
Author: Art Smith
This is such a sweet little dessert. As you know, I'm not one for sweet treats but this is a little pop of yumminess-perfect for dinner parties, and it won't leave your guests rolling around on the floor...
Author: Amelia Freer
These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.
Author: Katherine Kallinis Berman
A spicy kick to a delicious and easy baked chicken recipe. Any mustard works, but we love one available at health food stores that has apple cider vinegar in it.
Author: Alejandro Junger
Gloss the tops of these egg- and dairy-free almond cookies with an earthy-sweet green tea frosting.
Author: Kim Barnouin
Blind baking the pastry case before any filling has been added allows it to crisp up, stopping any wet fillings seeping through.
Author: Martha Collison
Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a nice bit of crunch, but also make a lovely cocktail...
Author: Donna Hay
This cube of crustless milk bread is encased in a shiny, shatteringly thin caramel shell, then filled with an enormous dollop of chamomile-infused vanilla bean custard.
Author: Mandy Lee
Raspberry jam gives these easy drop cookies an extra touch of festive color for the holidays, but feel free to use whatever flavor you love best.
Author: Donna Hay
Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.
Author: Donna Hay
"In a Southern family, there's always someone who makes one dish, one thing they're truly great at," says Tandy Wilson of City House, in Nashville, Tennessee. "These recipes tend to be 'talked,' passed...
Author: Editors of Garden & Gun
Elderflower liqueur, such as St. Germain, has a delicate, floral flavor that works really well in this simple lemon tart.
Author: Martha Collison
Using dates as the primary sweetener here means a lot less sugar in the ice cream, making it ideal for those who need to cut down on sugar but still want something sweet.
Author: Anissa Helou
This sandwich combines the classic combo of pork and fennel, some heat from the red pepper flakes, and a gorgeous golden sunny-side-up egg. Perfect with English Muffins and a giant cup of joe.
Author: Dennis Prescott
The lamb for these wraps-bursting with flavorful spices and herbs-is cooked in the oven, but it would also be amazing cooked on a grill.
Author: Anca Toderic
This quick and easy whole wheat pizza dough recipe comes together in a flash with plenty of the yeast flavor of traditional pizza crust.
Author: Nava Atlas
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
Author: Monte Farber and Amy Zerner
With lots of fiber and slow-digesting carbs, these Sweet Potato Breakfast Bowls won't put you into a sugar coma.
Author: Steph Gaudreau
Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with a little cinnamon and sugar, and then we'd stick...
Author: Katherine Kallinis Berman