For when you need to make a big pan appetizer or side dish to bring to a party or potluck. Serve warm with tortilla chips.
Flaky and cheesy biscuits packed with savory pockets of mushroom are delicious straight out of the oven.
Sometimes convenience foods can serve as a platform for added creativity in the kitchen, such as these dressed-up frozen sweet potato waffle fries, perfect for an after-school snack.
Homemade crab apple jelly is delicious spread on buttered toast or served with roasted lamb.
Use red pepper relish on a burger, as a sandwich spread, or serve it with a cheese board.
Pale peas, butter beans, sweet bi-color peaches, and cream corn combine for a bright summer succotash.
Crispy rings of breaded okra really are a delight.
Sweet, spicy, and pickled chutney goes well with curries, fritters, meats, and more.
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.