A smooth and delicious dessert with a powerful chocolate flavor.
Pickling is a quick and easy way to use fresh produce that might otherwise go to waste. Here are five easy recipes for watermelon, red onion, mustard cabbage, carrot and daikon, and cabbage daikon pickles.
Chicken thighs are seared, then pan roasted with apples, capers, shallots, and rosemary for a meal that tastes like autumn.
Use up fresh fall plums with this simple to make and delicious fruit tart.
With fresh dill and a sweet-tangy sauce these potatoes come with a Scandinavian taste and make a perfect accompaniment to a simple roast meal.
What's better than zucchini bread? Zucchini bread with chocolate chips!
With a bounty of harvest vegetables, it's easy to pull together a thrifty ratatouille meal.
A thick, chubby chocolate chip cookie with a big peanut butter taste.
Keep quesadillas on hand as a kitchen staple and you'll never be left wondering what to whip up fast again.
Fresh with spinach and herbs, hearty with pasta and chicken, rich with tomatoes and cheesy with mozzarella, this is a great, lighter make-ahead meal.
Now is the time to plan for delicious homemade tomato soup in winter. Here's how to make and preserve that fresh in-season flavor for months to come.
Do you need cream of tartar to make a 'real' snickerdoodle? This recipe makes an excellent cookies without it.
Cantonese-inspired, turkey zucchini stir fry is weeknight quick and a delicious way to take advantage of your garden’s (or farmers market’s) sudden zucchini bounty.
The sweet secret in this barbecue sauce is watermelon and fresh tomatoes. Brush it on grilled chicken breasts, slather it on pork tenderloin, or use as a sauce for wings.
This fresh salad is perfect for a late summer supper, featuring the stars of a Southern summer farmers’ market in a fresh basil vinaigrette.
Sweet flavors mingle with salty and tangy in this refreshing summer salad.
Toffee bits bring crunch to the topping of this fudge brownies, without interfering with the brownie's dense texture.
Chicken breasts are briefly marinated in olive oil, sherry vinegar, Dijon mustard and fresh sage, then roasted. The mustard quietly blends in, taking on a subtle role.
The sweetness of stone fruit and tomatoes combine with mozzarella and basil for a refreshing summer salad.