This savory combination of flavors, highlighted by fresh herbs, raisins and almost sweet chard, is a great way to serve a healthy meal.
It might be tempting to buy that perennial can of jellied cranberries—there might be one left over from Thanksgivings past in your cupboard right now—but there’s really no comparison between that and...
The gluten-free combination of basmati and lentils in this recipe is enhanced by the subtle heat of chili and paprika and is an exotic addition to any meal.
More beans and vegetables can be added to leftovers (if there are any) for a delicious never-ending soup.
This quinoa recipe is bright, flavorful and fresh. It’s a nutritious, plant-based side dish perfect for any time of year.
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...
This recipe is versatile: the lentils can stand alone as an entrée with greens, potatoes, and a salad; or they can be eaten over rice and topped with a salad and dressing.
The family will love this quick homemade version of the classic Neapolitan margherita pizza with its green, red and white colors and vibrant flavor.
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.
