If you like a little heat, this is a really great variation on traditional mashed potatoes, and are so good, you don't need gravy.
Quick-pickled red onions and fragrant basil are unexpected accompaniments to blood oranges in this tasty, easy salad.
Red cabbage is braised in blood orange juice and aromatics for a very simple, wholesome dinner. Barley is a great winter food: hearty and filling without being heavy, and very high in fiber and selenium.
Velvety-smooth and intensely chocolatey, this hot chocolate will make you swear off mixes. The blending might seem unneccesary, but be sure to follow this step to achieve the perfect, smooth texture.
Great spread onto sliced baguette rounds, or for dipping sliced raw vegetables into, this creamy dip will be a staple for parties or impromptu get-togethers.
These roasted chickpeas are a great party snack: really easy to make, simple to adapt, and very yummy!
Forget what you know about kale salads! Tossed in creamy dressing with skillet-roasted cherry tomatoes, his may be the most delicious kale salad you've had - it really is like a (veggie!) BLT in salad form.
This salad is just bursting with texture and flavor - crunchy raw cauliflower is cut into small, bite-sized pieces and tossed with creamy white beans and salty feta, then drizzled in a savory thyme and lemon vinaigrette. Serve as a hearty side salad, or as a meal of its own.
Cooked entirely on the stovetop, these chewy cookies are a nice, easy treat. These are very easy to make vegan, too (see note)!
Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.
There is no better use for leftover mashed potatoes than shepherd's pie! This version is topped with crispy panko breadcrumbs and a little Parmesan cheese for a crispy, savory crust.
This brine recipe will yield more pickling spice than you'll need to brine a brisket, so you'll have extra on hand for the next time. It's ideal for making corned beef from brisket - perfect for St. Patrick's Day, but lovely at other times of the year as well.
Served over hot white rice, gumbo is a filling and hearty meal in itself. Every Louisiana cook has a different recipe, but gumbo always starts with a roux, a simple sauce base that makes gumbo rich and thick.
Gumbo z'herbes is a southern Louisiana dish that's traditionally served on Good Friday durning Lent. Traditional recipes called for seven different types of greens for good luck. This version starts wih a roux base that will add a lot of depth of flavor, and you won't miss the meat.
This easy jambalaya will feed a crowd. It gets its intense flavor from caramelizing the vegetables, sausage, and chicken, and will make the kitchen smell incredible!
This classic Creole dish is cooked slowly, with smoky ham hocks to impart a deep, savory flavor. Be sure to start this the night before by soaking the beans overnight.
Dirty rice, made with ground pork and chicken livers, is a staple of Cajun cooking. This version is deeply flavored and delicious!
Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.
Serve this chicken as is, or shred it and use it as a delicious filling for lettuce wraps.
This hearty, main-dish salad is made of chunks of roasted butternut squash, ribbons of sweet, roasted red onion, and warm and nutty toasted pumpkin seeds.
A banana split for breakfast? This quick, easy, yummy breakfast takes a dessert classic and lightens it up for the morning. This is so easy, it hardly needs a recipe, and you can easily modify this one to suit what you have in your kitchen. Try cottage cheese in place of Greek yogurt, add nut or seed butter or instead of the preserves, sprinkle with walnuts or almonds, cinnamon, goji berries, or fresh fruit, the list goes on!
For about 40 calories and three grams of fat, a tablespoon of ground flaxseed will add essential vitamins and minerals as well as omega-3 fatty acids to your favorite smoothie, and will add a mild nutty flavor.
You would never think that chocolate covered fruit could be this easy! Coconut oil added to the melted chocolate creates a smooth and lustrous coating for the strawberries.
With a pot of jasmine or basmati rice, this makes for a fast and easy dinner.
It's hard to believe that such straightforward ingredients and a simple cooking technique result in such a complex-flavored dish. These saucy Chinese-style ribs are succulent and richly sweet and sour. The numbers in the title are a reference to the ingredients that the ribs simmer in.
The cooking method here (slow-cooking at a low temperature followed by a quick bake at a high temperature) makes for crispy, sticky, sweet and tangy, good old-fashioned ribs.
This method of cooking is typical of many Chinese dishes; the beef is quickly tossed in a sauce, and is then placed in a hot pan. No need to marinate!
Equally delicious over rice or mixed baby greens, this stir-fry is really easy and really flavorful!
This quick stir-fry is really nicely seasoned, almost like your favorite Thai resaurant! Serve with basmati or jasmine rice for a perfect meal.
The great thing about this rub is that you can adjust it pretty much any way you like: add cumin, more paprika, more chile powder, or some orange peel.