These cookies only have three ingredients! This perfectly chewy yet crisp treat pairs well with a hot drink on a cool day.
Split pea soup is a traditional dish that has been around from Roman times. The addition of hickory smoke seasoning adds a wonderful flair to this dish.
This apple-oat bake is a quick and simple-to-prepare breakfast dish. You can make it in the evening, pop it into the oven, and set it to automatic bake.
Here’s a secret: the strong flavors of strawberry and kiwi make this smoothie the perfect vehicle for adding kale or spinach to the blender.
Aquafaba is just a fancy word for the liquid from a can of chickpeas. It’s easy, inexpensive, has a neutral flavor, and makes stiff peaks that are swoon worthy.
These cabbage wedges are easily seasoned and super simple to make. A fine addition to any dinner.
The surprising addition of fresh pear lifts the flavor profile of this salad from coleslaw into a special dish.
Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.
The pride of Cuban chefs everywhere, black bean stew has sustained generations with its rich flavors. Scratch cooks start with dried beans and a long (very long) simmer to tenderize the beans and...
Quinoa has become such a salad and side dish staple that we forget the role of this ancient whole grain as a morning meal.
