Learn how to cook bulgur, also called cracked wheat. Then throw together a salad with bulgur, cucumber, tofu, sunflower seeds and fresh herbs.
It’s not quite tomato season yet, but keep this recipe in your back pocket. Cherry tomatoes will start popping up before you know it.
Here's a primer for growing beets, roasting beets and serving them in a salad.
You're never too busy to throw on a pot of lentils. Here's how to cook dinner in under 20 minutes.
Millet isn't just for the birds anymore. This hearty salad is a little sweet and a little crunchy.
This zinger of a drink is rich like a milkshake, thanks to a dash of olive oil.
It's time to start saving the heels from your loaves of bread.
Keep this recipe in mind when you're planning your Thanksgiving feast.
Two underdog vegetables form the base of this soup -- celery root and fennel bulb.
Moisture is your friend in this recipe. It will give you croquettes that are crispy on the outside but creamy and fluffy on the inside.
Lamb ribs are about half the size of a rack of baby back ribs, so this recipe is a good compromise if you're looking to cut your meat consumption this year.
No need to go out for dessert. Make this restaurant-quality treat today and enjoy it after tomorrow's dinner.
Don't like greasy eggplant? Here are some techniques for prepping it before you douse it in the sweet and spicy marinade.
Serve this onion salad with toasted pita, tomatoes, goat cheese, olives and frisée.
This rich cheese sauce can be enjoyed as a dip with toasted baguette or as a topper for toast.
Think about deep frying like this... You're immersing the green beans in a really hot environment and steaming them from the inside out.
The surprise in this recipe is the tofu. Just like any mayonnaise-type sauce, you can substitute tofu for oil.
Freda Love Smith's memoir chronicles her life as a rock drummer and food lover. She tells stories of how those two worlds have collided in some unexpected ways.
Sun-dried tomatoes are stuffed with seasoned goat cheese, and Roquefort is sandwiched between toasted walnuts.
As you're mixing the batter, embrace the army-green color. The pancakes will eventually turn a deep brown as they cook.