The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.
Slightly underripe fruit–peaches, plums, and apples, oh my–are poached in sweetened wine. Simple. Sophisticated. Stunning.
This papaya, green pea, and rice salad is perfect for a summer’s day. The papaya is fresh, the green pea snappy, and the rice plump with the dressing.
Sweet and spicy, crunchy and tender, bold and subtle all collide in this simple yet surprisingly intriguing salad.
Sweet and savory play off one another in this simple side whose origins trace back to Spanish tapas. Just gently wilted spinach, plumped raisins, and toasted pine nuts.
A summer potato salad couldn’t be easier. Warm baby red potatoes are drizzled with a basil-packed dressing made with garlic, vinegar, and mustard.
This gluten-free apple loaf is studded with roasted apples. A slice, toasted and slathered with your favorite spread, makes for a healthy breakfast.
This somewhat unconventional riff on johnnycakes makes New England’s classic breakfast staple even healthier and heartier.
These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
It’s easy to knock back bowls of this by the handful, so best be aware of your surroundings at all times.
Hearts of palm and sweet mango are tossed in a mustard dressing flavored with shallots, garlic, and thyme. A perfect light, healthy summer lunch.
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