Pomegranate molasses along with toasted pecans and chives adds depth of flavor to roasted eggplant.
These spicy fresh corn cakes combine for a summer meal. Have them on the side for dinner or as the main course for lunch.
Zucchini season is here! Spice things up with these hot fritters.
Roasting eggplant seasoned with olive oil, salt, and pepper makes a tasty base for eggplant tricolor.
Tired of kale? Sweetened with caramelized onions and carrots, this one-pan recipe will renew your appreciation for this leafy green vegetable.
Hummus can be used as a dip for fresh veggies or pita chips, as a sandwich spread, or a topping for grilled fish. Here's a recipe for an especially creamy version of this versatile Mediterranean spread.
A sophisticated take on a side dish staple, these buttery peas would pair perfectly with pasta.
These spring rolls are just as much fun to make as they are to eat, which makes them a perfect summer dinner party food.
Start with a bed of fresh greens and a generous amount of fresh herbs – basil, cilantro, and mint. Then add some sliced scallions, top with roasted eggplant and toss in a sweet and spicy dressing.
This leafy green vegetable, similar to bok choy, only needs a simple prep on the stove top. Plus, tips on how to grow Asian vegetables in your garden.
This version of chicken salad cooks the dressing slowly over heat until it thickens, creating a creamy sauce that has a sweet-and-sour edge.
Savory and crunchy kale cakes are delicious on their own or served with a little bit of yogurt herb sauce.
This no-cook tomatillo salsa verde tastes as fresh as its ingredients — tomatillos, peppers, red onion, garlic and cilantro. Serve it with chips or over chicken, chops, fish, or scrambled eggs.
Spring is finally here, and picnic season is just around the corner! A slaw recipe with a mayo-free dressing is a must-have for outdoor gatherings.
Exotic spices like cumin, fennel, and garam masala bring cabbage to life in this easy side dish. Lemon juice and cayenne pepper add an extra zing.
In Laos the new year is celebrated over three days in spring. A traditional Lao papaya salad, crunchy and bursting with complex flavors, is just the thing to welcome warmer weather.
Add to the classic asparagus mimosa by roasting the asparagus to deepen the flavor.
Crunchy and colorful cabbage coleslaw gets hints of warmth from crushed caraway seeds.
Make a big batch of this sauce at the beginning of the week to use on vegetables, rice, or meat.
Delicious, nutty hemp seeds add an interesting variety to twice-baked yams.
Orzo – rice-shaped pasta – stands in for rice in this earthy, less fussy version of risotto, flavored with dried porcini mushrooms, saffron, leeks, garlic, and lemon juice.