A beautiful bowl of green for supper – so pleasing.

Cranberries may well be the most traditional of North American foods, but that needn’t mean they can be served only on Thanksgiving.

The burgers are moist, flavorful, and have the perfect kick of jalapeño.

This dinner tastes and looks like it took blood, sweat, and tears, but your slow-cooker secret is safe with me.

Sarah Waldman's recipe utilizing kimchi.

Traditionally, hummus is served slightly warm, so it’s not a stretch to think of it as a delicious toast topping.

All the good stuff here: smoky grilled squash, herby and creamy feta, crunchy grilled bread. And arugula too!

My sister Anna made us a version of these falafel rounds almost ten years ago. I immediately quizzed her on the recipe and have been serving it ever since.

Get creative when cooking with it. Swirl it into a broth for fish soup; toss it with roasted vegetables, penne, and mozzarella for a baked pasta; spoon it on crusty ciabatta.

This entertaining-friendly grain salad includes a generous amount of fresh, crisp summer veggies (and even a bit of fruit) to keep it feeling light while still being satisfying.