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    Indian cooking made easy: Saffron chicken and fried lotus root

    04:34
  • Marcus Samuelson shares his recipe for grilled coconut shrimp

    04:22
  • Try these top 10 healthy snacks chosen by dietitians

    05:28
  • Get the recipes for these southwestern summer recipes

    04:07
  • Try these cold shabu shabu noodles and iced tea pops this summer

    05:19
  • Purple sea urchins are being turned into a delicacy to save kelp

    02:58
  • Sunny Anderson shares her recipe for honey barbecue short ribs

    05:54
  • Easy recipes for summer fruits and vegetables from a registered dietitian | Wellness TODAY

    05:44
  • Anthony Contrino shares his recipe for Italian pasta salad

    03:45
  • July Fourth recipe: Fish tacos with red, white and blue salsa

    05:31
  • Sheet-pan clam bake for the Fourth of July: Get the recipe

    03:38
  • Try Joy Bauer’s sweet banana fritters, chocolate glaze pancakes

    05:18
  • Mason Hereford shares crabcake sandwich, magic shell sundae

    04:58
  • Try Mason Hereford’s spin on the classic bologna sandwich

    04:09
  • Dylan Dreyer and son Cal make a skirt steak with a green sauce

    04:01
  • This recipe for a skillet spanakopita rescues your wilted greens

    04:15
  • Joy Bauer shares recipes for quinoa summer salad, sangria pops

    04:41
  • Try Valerie Bertinelli’s healthy salmon kebabs with herb sauce

    04:17
  • Valerie Bertinelli shares 2 light summer recipes packed with flavor

    04:36
  • Try this vegetable stew to get your family to eat more greens

    04:26

Make vegan comfort food: Artichoke garlic bread, cauliflower ‘wings’

03:59

Chef Chloe Coscarelli is in the TODAY kitchen to share recipes from her new cookbook "Chloe Flavor: Saucy, Crispy, Spicy, Vegan": a healthy and healing soup filled with leafy greens, sweet and savory crispy cauliflower "wings" and garlic bread topped with creamy spinach and artichoke spread.