Top these meatballs with a simple tomato sauce and add your favorite pasta, or do something different, and use them in pitas with veggies and yogurt sauce for a Mediterranean take.
Celebrate the first back-to-school days with this delicious, cheesy baked ziti. It's a make-ahead recipe from America's Test Kitchen and will help keep things easy when everyone gets home for dinner.
This recipe takes the basic chocolate chip cookie to a whole new level of decadence with dark chocolate chips, coconut flakes, and ginger. Flaked salt gives a hint of savor to what is sure to be a new cookie classic.
Making large batches of jam is a serious time commitment. A one-jar batch still provides enough fruity flavor, and this recipe gives a new use to extra fruit going soft. Sweet apricots and a bit of sugar are the simple ingredients behind this summery spread.
A lime juice dressing brightens things up in this cold grain salad. Make the full recipe to serve a crowd, or halve it for a family dinner.
This bright salad has curried basmati rice and crunchy mix-ins like onions, coconut, raisins, ginger and almonds to liven up any basic greens. Veggie and seasoning substitutions make for even more possible taste combinations.
Get your whole grains in this delicious crunchy salad. Liven up some basic greens with some delicious add-ins to show off how your garden (or supermarket) grows.
Low maintenance and easy to share, Bundt cakes might be one of life's secrets to happiness. This coconut Bundt cake is a winner, with or without the added tang of lime juice and zest.
Celebrate the arrival of spring with this new greens salad.
Ever tried adding celery to guacamole? Give it a whirl with this simple recipe.
Broiled eggs and veggies work well for breakfast or lunch. Make a small portion for one or two, or break out the big cast iron for Sunday brunch.
Planning a get together to countdown to midnight on New Year's Eve? Serve up some cranberry rosemary punch and goat cheese stuffed dates.
Add fresh rosemary or countless other additions to these classic shortbread cookies – lemon zest, hazelnuts, almonds, lavender, or ginger.
Substitute water for chicken stock for a vegetarian version of this soup, and leave out the heavy cream to go vegan or dairy-free. However you make it, this simple soup will please a crowd.
These scones can be made in the food processor, and come out moist and sturdy. Use the dough as a template and add your choice of dried fruit and spices.
Summer isn't quite over yet! Roast some chiles and throw them in with eggs, onions, corn, zucchini, and cheese for a lovely weekend frittata.
Ever thought about jump starting your day with vegetables? Mix some kale with sweet pineapple into a smoothie and you'll forget this is a 'good for you' breakfast.
Itching for a summer project? Try making your own yogurt! With milk, active cultures, and a little bit of time you'll have the creamiest, smoothest yogurt you've ever tasted.
Celebrate summer with green cabbage, Swiss chard, red onion, and avocado. These tostadas are vegetarian and vegan, but can be served with beans or corn as a side if you're extra hungry.