Ditch the wok this summer and try a rice salad tossed with fresh raw veggies. With just one pot of rice and a quick vinaigrette you can have a light lunch, a quick side, or a vegetarian dinner.
Skip the cornbread or the biscuits, and try this shortcake instead. The base of the cake is soft like a biscuit with a creamy buttermilk, sour cream, onion custard top.
Bean are as comforting as they are simple. And sometimes that's the best kind of meal you can prepare for your family.
Strawberries and mint combine to make a seasonal and refreshing dressing that can be used to sweeten spinach-based salads or enhance a fruit salad.
This savory chickpea dish was part of an Indian buffet at a party, but could work nicely as a side dish. Put the finishing touch on an Indian-themed dinner with these mango yogurt smoothies, or whip them up for an afternoon snack.
Inspired by Gobi (cauliflower) Manchurian Dry, a popular Indo-Chinese appetizer we sampled at a Bengali restaurant, this lighter version skips the breading and deep frying, but not the flavor.
Make a tasty, veggie-friendly dinner with mushroom vegan sloppy Joes, and a roasted potato and tomato salad with crispy capers and dill.
A flavoring of mint will bring a hint of spring to any dish. Combine with bright with citrus flavors in a dressing and transform hearty, smokey roasted cauliflower into a fresh, seasonal meal.
Try a vegan substitute for cheese by blending cashews, water, and yeast, and adding different flavors such as fruit or herbs. Spread it on crackers for snack, or serve as a condiment with dinner.
Making your own breadcrumbs is both easy and thrifty, and doesn't have the added preservatives found in store-bought breadcrumbs.
Super simple, and doable even without a food processor, this pesto comes together with ingredients you're likely to have on-hand. Pair it with a quick chicken dish or tiny meatballs.
Buttermilk biscuits and salty country ham are a match made in heaven. Kick it up a notch by incorporating the ham directly into the biscuit and adding a layer of cheese.
Get your veggie fix with a roasted delicata squash & tortellini salad that works as a main course or a red cabbage, carrot, cilantro slaw as a colorful Asian-inspired side.
Quick to make and packed with good nutrients, these portobello mushrooms make a delicious appetizer or the centerpiece for a meatless dish when served alongside a salad and quinoa.
There's still time to celebrate the Chinese New Year. Stuff egg rolls with a chicken and veggie filling, and deep fry them for crispy treat to dip in a sweet and sour sauce.
Make two meals from one effort by first roasting squash as a side dish, and then using leftovers to star in leafy green salad.
It's the time of the year to start thinking less about casseroles and cookies, and more about vegetables and salads. Roast up some seasoned carrots for a side dish and use the leftovers in a crunchy salad for lunch the next day.
Black-eyed peas on New Year's Day is a Southern tradition loved by many. Here is a variation that bakes black-eyed peas beneath a cornbread topping.
Vegan, gluten free, and perfect for pot lucks, this salad has it all. Prepare your brown rice the day before, then toss it with freshly washed kale, cranberries, pecans, and a homemade vinaigrette.
Looking at an upcoming week of turkey sandwiches? Make this simple sweet potato salad ahead of time and have an interesting side dish ready to go.
Southern candied sweet potato casserole with pecan streusel will be a sweet spot on your Thanksgiving menu.
Using Greek yogurt and nonfat sour cream in your green bean casserole is one way to save Thanksgiving indulgence for the dessert table.
Wondering what to do with turnips? Boil a batch with a potato to remove any bitterness, then mash, and bake them with brown sugar and nutmeg to bring out a sweet flavor. Top the whole thing with buttered breadcrumbs.
Fried rice is a favorite Asian staple, but did you know it works best with cold leftover rice? Here are some helpful hints for making this crowd-pleasing meal at home.