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Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
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This recipe isn't just a vegetarian burger; these beet, quinoa, and sweet potato burgers highlight all their fresh plant-based ingredients.
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Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
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This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.
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Get Stuffed Peppers Recipe from Food Network
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Smoked ham, butternut squash, and mascarpone cheese combine to create a decadent yet light sauce in this delicious spaghetti dish.
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Get Mushroom Ragu Recipe from Food Network
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Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.
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A recipe from Plated for seared skate wings with papas bravas and paprika aioli.
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Juicy melon and crisp white wine make for the perfect cooler to sip during the summer.
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Greek-seasoned catfish rolled around feta cheese and mint is a delicious idea for grilling season, especially if your grilling season is year-round.
Ingredients: catfish, feta cheese, mint, olive oil