If you’ve avoided Brussels sprouts, you probably have not had them roasted.
These buttermilk-like multigrain flapjacks make a fun and versatile breakfast; they can be dressed up or eaten plain.
There are certain food combinations that become the basis for an entire cuisine. The Cajun cooking of New Orleans depends on the trinity of celery, bell pepper and onion; the French live on a base of...
This plant-based version with tofu and garbanzo flour is scrumptious!
This whole grain, vegetable-rich side salad is seasoned with harissa, a ubiquitous North African condiment. Some like it smoky, some sweet, and some double up on the cayenne for a palate-awakening hit...
This dish is a fine side dish for chicken or fish, or as a meat-free main course.
These scrumptious chocolaty-banana crepes have a rich and creamy layered goodness that would rival a French pastry.
Loaded with antioxidants and a healthy boost of vitamins C and A, mangoes add a unique taste, matching surprisingly well with tomatoes and basil.
The mild flavor of cashews and their ability to blend to a cream make this sauce versatile and one that can be used as a white sauce or gravy.
Mustard on salmon makes for a very Scandinavian dish, with a fine flavor of rosemary and lemon peeking through the mellow layer of mustard.
