Get a whiff of Elizabethan England with these orange, cinnamon, and date muffins.
A sister's trip to Hawaii inspired The Gourmand Mom to recreate Oahu's famous garlic shrimp.
Served warm, these pineapple muffins with a crunchy streusel topping is like having your own personal-sized pineapple upside down cake.
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.
Baked beans go with everything at a cookout: burgers, ribs, or grilled chicken. During the summer, when beans are plentiful at farmers' markets, use fresh shelly or October beans to make a pot.
Rice pudding during the summer might seem crazy, but what's better than mocha rice pudding during a summer thunderstorm? Malagkit rice is the preferred rice for this recipe, but Japanese sushi rice or any short grain rice will do.
By George, it's a boy! The world sends congratulations to Will and Kate with edible delights.
Sometimes the simplest ingredients combine to make something absolutely divine. Serve this cake in the morning or for tea and call it a coffee cake, serve it after supper with a scoop of ice cream and call it dessert.
Are your summer tomatoes coming in? A rustic galette serves as the perfect crust for barely roasted homegrown tomatoes with mozzarella cheese and a sprinkling of fresh herbs.
Calling all bakers: We're looking for your best homemade muffin recipe. Share it with Stir It Up!, and you could win a signed copy of chef Joanne Chang's newest cookbook, 'Flour, Too.'
The hearty whole grain wheat bulgur will add a nutty flavor to any salad. Combine it with feta, cucumber, red onions, and kalamata olives for a Greek style salad.
When it's too hot to cook, this summer salad from Matt Kadey's 'The No-Cook, No-Bake Cookbook' has enough protein and flavor to serve as a main course for dinner.
Top soba noodles with sesame paste and your protein of choice for a simple summer lunch.
A quick tomato sauce always comes in handy. Use this recipe to top pizza, pasta, or bruschetta.
Try this healthy take on a favorite treat, which calls for grated zucchini and almond butter rather than flour. The recipe is also dairy-free and can be adapted to be vegan.
A newsroom wide ballot put Oreo's novelty flavors to a taste test against the original. The results? Hardly surprising.
This salad works great as a main course for a light summer dinner, or a side next to some chicken or a pork chop. Massaging the kale with lemon juice makes it a little softer and easier to chew.
Traditional Mexican food uses squash blossoms as flavoring in a wide variety of dishes. Sauté squash blossoms and onions to stuff tortillas, and then use them as added flavoring for a mild salsa whipped up in the blender.