Peanut butter and jelly is one of those divine combinations that’s good whether you’re young or old, a gourmand or a culinary plebeian.
Kefir Panna Cotta is similar to yogurt and granola with a soft texture.
These rose-shaped tarts make even a novice baker pass for a seasoned pastry chef.
My one gripe with a lot of healthy food is that it doesn’t have enough flavor. Not this dish!
Dan Williamson revisits his days as a professional chef with Stuffed Mushrooms With Tomato Coulis and Zucchini Hash.
There are many subtle variations in the way crepes are prepared. This version incorporates creamed carrots and potatoes to thicken the broth.
Making broccoli rice is super easy. You simply add broccoli stems to a food processor and pulse until it’s broken into tiny bits.
This dish is so close to the original, it just seemed wrong to call it a tomato and cauliflower curry.
This recipe is the perfect way to use up any overripe bananas you have sitting around your kitchen.
The mushrooms are tossed in a bright citrusy marinade made with yuzu juice and yuzu kosho.
For this soup, I’ve used five varieties of mushrooms. While you can use any types of mushrooms, the more variety you have, the deeper the complexity of flavor.
Two types of tofu provide the body for this dip, while the tahini provides the flavor.
This recipe is a rich, velvety dessert that tastes like peanut butter cream pie.
These Honey Caraway Brussels Sprouts are caramelized at a high temperature, which brings out their inherent sweetness.
Ruthie Cohen's son named this dish "Swamp" almost 20 years ago, and the name has allowed her to claim the recipe in a way that is singular to her family.
Kugel is a great side dish or a star in its own right — plain or with a thick homemade blueberry syrup and more sour cream or Greek yogurt.
This banana bread is perfectly moist, thanks to some almond butter and Greek yogurt, and it’s sweetened with honey instead of sugar.
Like a true Québecoise, my mom would make this soup on a regular basis, even long after we moved away from Québec.
The dressing packs a wallop of flavor with smoky toasted sesame oil that adds a marvelous earthy flavor while soy sauce packs in loads of umami.
I’ve been brainstorming ways to bake with grapefruit and kept coming back to the idea of an upside-down cake. It’s the perfect way to balance out the tartness.