What's not to love about a tasty five-ingredient sauce?

Keep a stash of this quick-to-make spice rub on hand for weekday suppers from the grill

Simple to make, this graham cracker crust can be baked into muffin cups, 
tiny tart molds, or broken into crumbs 
to add to trifles or fools.

Much more stable than whipped cream, this is a pastry chef's secret and your ticket to delicious desserts.

Jenny DeVivo is on a mission to help us cut down on food waste and make the most of what's seasonal and fresh. This month: Overripe bananas.

Yes, carrot top pesto is real!

In sub-Saharan Africa, oil infused with bird's eye chiles and herbs is used for drizzling over vegetables, grains and other foods to add some kick.

A lighter tahini vinaigrette with a good punch of lemon is perfect on crisp salad-slaws.

A hummus with a light and silky texture is a versatile topping or dip.

Here’s a great destination for that butternut squash you’ve been roasting, pureeing, and stashing in the freezer – a smooth and silky queso dip with a kick of smoky heat.