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!
Curry powder gives this Thai pineapple fried rice its gorgeous color; raisins and cashews add texture. This version is vegetarian.
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.
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.
Toast some pecans and you're finished with the cooking! This vegan salad features raw Brussels sprouts and heart-healthy dried blueberries.
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.
When vegetarians come for Thanksgiving, serve them a rich, creamy, meatless gravy with lots of mushroom goodness. Easy on the cook, too, because you can make it a few days ahead.