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This is a great sandwich for the Fourth of July when you have a few friends over and you can watch their eyes pop out!
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This pork roast is moist and flavorful thanks to an overnight soak in a maple syrup brine.
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Avocado and cantaloupe top arugula leaves in this tangy salad drizzled with a cider vinaigrette.
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Chewy grains coated in an earthy vegan pesto sauce.
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A savory bread pudding made with vegetarian sausage, cheese, and eggs.
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My boyfriend flipped over these. They are easy enough that you can add or skimp on ingredients and they are virtually fool proof. Add more sweet or spicy ingredients at your leisure. This is a surefire hit!
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A fresh spring salad of mixed greens tossed with chopped tomatoes over a bed of avocado. A fresh lemon vinaigrette and darling daisy garnish finish off this salad with flair.
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The sweet, earthy flavor of roasted beets complements the robust taste of fresh kale in a salad that makes a great side dish or a light meal.
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Turn your favorite tailgate snack into dinnertime fare.
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Beef Stroganoff is a family favorite. This healthier version features light sour cream and less butter. Served with whole wheat noodles, this dish will become a new classic.
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This is an expert gratin recipe with made-from-scratch cheese sauce--an important cooking technique and a delicious way to eat your veggies.