A full meal in a bowl.
A polenta recipe that delivers smooth, creamy results.
Once you go high-pressure, you never go back.
Make it ahead, hold it, no problem.
Without a doubt, the best granola you'll ever make.
The key to great tabbouleh salad is to control its moisture.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
Tender apples and cinnamon are natural additions to this fuss-free baked oatmeal.
Quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad.
A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds.
Oven-baking is a no-fuss, hands-off way to cook oatmeal.
Juicy cherry tomatoes and chilies transform pan drippings into a rich sauce.
Big, juicy strawberries and crunchy almonds are wonderful partners for baked oats.
Layered raspberries and cream with a smoky, boozy bite.
Delicate pasta surrounds a core of creamy sheep's milk ricotta, served in a brown butter sage sauce.
Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese.
Falafel-esque patties made with chickpeas and bulgur.