This recipe is easy to follow and the ingredients are everyday items that you probably already have in your refrigerator.
The earthy flavors and nourishing ingredients in Joy Bauer's potato leek soup will make you feel grounded and satisfied.
Fiery chiles, flavorful aromatics and tangy tamarind give this spicy sambal its unique flavor.
Make snacking light and fun with chili powder and cumin spiced pumpkin seeds.
Creamy tahini sauce gives this noodle salad a rich texture and makes it feel indulgent even though it's a light and healthy dish.
Serve baked ricotta with piquant sun-dried tomato sauce as a shareable appetizer.
Chana masala is the perfect warm and hearty comfort food for cold winter days.
Toss spiced chickpeas and roasted vegetables with fresh arugula for an easy and filling salad.
Hunger won't stand a chance against this protein-packed burrito bowl for one.
This baked pasta is an elegant dish with lots of colors and textures that's also vegetarian-friendly.
For the sauce, oat milk, which lends a delightfully silky texture, is used instead of heavy cream.
White beans, squash and broccoli make this one-pan vegetarian dinner super satisfying.
Chrissy Tiegen seasons her healthy cauliflower rice with fresh herbs and a pinch of cayenne.
Kristin Cavallari seasons naturally sweet acorn squash with tangy balsamic vinegar.
Dylan cooks a pasta dish with her son from a cookbook that helps provide relief for NYC restaurant workers.
"The symbolism of this pumpkin being used to mark our (Haitian) liberation is very, very important," says Soul Fire Farm's Leah Penniman.
Joy Bauer packs leafy kale, shredded cabbage, grated carrots and more healthy veggies into her superfood salad.
Sandra Lee makes perfect holiday-worthy mashed potatoes with just four ingredients — including sour cream.
The cream cheese in the cheese sauce adds a delicious tang.
This is a reimagined version of one of my favorite dishes: butternut squash ravioli with butter and sage.
This dumpling recipe was a winner in the Better Homes and Gardens October 1950 Cooks Round Table.
We're all about a no-bake, no-fuss dessert that comes together in minutes.
This is a great option for those who are done to death with other layered dips — such a healthy, fresh alternative.
This is the perfect way to use up all the half-eaten snacks and candy in your house.
Elizabeth Heiskell's treats are the perfect combo of sweet and salty.
Serve alone as a snack or over salads as a crunchy garnish.
Joy Bauer lightens up deviled eggs and creepy creations out of them for Halloween.
Make dairy-free pumpkin cookies with chocolate chips for a healthier Halloween treat.
Joy Bauer makes pecan pesto to serve with pasta, on sandwiches, with sweet potatoes and more.
Transform mac and cheese into a plant-based delight with non-dairy cheese and meatless sausage.
Turn apples and peanut butter into a fun, whimsical and creative snack.
This cake is incredibly moist with plenty of personality. Plump raisins, crunchy bits of walnut and flecks of coconut are abundant in every bite.
Jackfruit takes the place of barbecued meat in this vegetarian-friendly wrap.
Ina Garten gets creative with grilled cheese by adding sweet mango chutney to the melty sandwiches.
Top tender bibb lettuce with sweet roasted squash, salty feta cheese and toasted walnuts.
Make dinner fun and flavorful with roasted cauliflower- and fresh veggie-filled pita pockets.
Cook leftover cauliflower in a sweet, spicy and savory sauce to turn it into a whole new dish.
Make cauliflower the main attraction at dinner by roasting it whole and slicing it into "steaks."
This simple, one-pot curry cauliflower with chickpeas is a healthy and comforting weeknight dinner that will fill you right up.
Enjoy the best summer vegetable all year long with this sweet corn relish.
Joy Bauer makes fresh pineapple even more delicious by cooking it on the grill and finishing it with a tangy glaze.