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  • UP NEXT

    Seared salmon, Creole roasted root vegetables: Get the recipe!

    04:41
  • Up your Valentine's Day chocolate game with these elevated treats

    04:04
  • Adam Richman shares 3 chicken wing recipes for the Super Bowl

    05:18
  • Valentine's Day surf & turf: Try this unique spin!

    05:01
  • Make Valentine's Day dinner special with this chicken recipe

    04:36
  • Oui, chef: Try these saucy poutine and trout rillettes recipes

    05:00
  • Hoda and Jenna try local favorite snacks and drinks in Canada

    02:39
  • Try Dylan Dreyer’s green noodles that are a favorite in her house

    04:12
  • Hoda and Jenna try Canadian pea soup, sweet maple taffy

    05:53
  • Perfect Valentine's Day pairing: Beef Wellington, sweet palmiers

    02:19
  • Pizza pockets and Buffalo chicken wraps: Get the recipes!

    03:46
  • Slow cooker recipes: Stuffed peppers and chocolate fudge cake

    04:39
  • ‘Bake Squad’ share festive Valentine’s Day desserts recipes

    05:20
  • Sautéed shrimp with garlic and chili oil: Get the recipe!

    04:13
  • Fennel top Caesar salad, ricotta-filled squash: Get the recipes

    04:30
  • Lidia Bastianich shares recipe for perfectly roasted chicken

    05:51
  • Is price gouging behind the rising cost of eggs?

    02:09
  • Try this recipe for a lemony chicken and rice casserole

    04:30
  • Try these chicken stuffed shells you can make ahead

    04:07
  • Make this healthy one-pot turkey Bolognese

    03:25

Cauliflower leek and greens bake, apple-almond cake: Plant-based recipes

04:27

As our new TODAY Food series Going Green continues, chef Amy Chaplin demonstrates how to make a couple of easy, plant-based recipes: cauliflower leek and greens bake and an apple-almond cake with cardamom.