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Harvest a batch of zucchini or summer squash blossoms from your garden and use them to create a quick gourmet pasta dish flavored with saffron and parsley.
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Our lightened-up version of a chicken standby has all the intensity of the original. To preserve mushrooms' earthiness, wipe them clean with a damp paper towel instead of rinsing. To showcase their shape, slice through the stem.
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This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.
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An easy curry of turkey and garbanzo beans simmers with coconut milk and bottled tomato-based sweet chili sauce to make a savory-sweet dish that's ready in less than an hour.
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Toasted pine nuts join fresh basil and Pecorino Romano cheese in this easy pesto recipe that perfectly complements pasta.
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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Full of dried fruit and nuts, these power bars are delicious and much more filling than most granola bars.
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These flourless banana chocolate chip muffins are made with quick-cooking oats and coconut oil for a great on-the-go breakfast or snack.
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Get Bacon Cheese Grits with Collard Greens Recipe from Food Network
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Use your food processor to cut the kneading time down to just a minute or two, and get 2 loaves of homemade bread in only about 3 hours.
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Arugula, raw almonds, garlic, and olive oil are blended together in this recipe for Chef John's quick-and-easy almond arugula pesto.
Ingredients: arugula, olive oil, almonds, cloves