Here's an easy salad that takes inspiration from Greece, Italy, France, the MidEast, and North Africa: a trip around the Mediterranean without leaving your kitchen! Read more →

The difference between fresh-cooked and canned chickpeas is like night and day. Try this recipe using chickpeas made in the pressure cooker: fast, easy, fresh, with a robust flavoring from gremolata and olives. Read more →

Set your crockpot to cook this sweet-and-sour red cabbage dish for the whole day, while you're at work, and come home to a wonderful all-purpose side dish that's just as good on hot dogs as it is on the holiday menu. Read more →

Toast some pecans and you're finished with the cooking! This vegan salad features raw Brussels sprouts and heart-healthy dried blueberries. Read more →

For the holiday table, yet easy enough for everyday, these Brussels sprouts sautéed in a pan dressing of maple syrup and grainy Dijon mustard are an easy wow. Read more →