Recipes

Layered with frangipane, a sweet almond cream typically used in French pastries, this gorgeous dessert substitutes tahini for a twist on the traditional.

Waffles and a healthy breakfast don’t have to be mutually exclusive. With these gluten-free coconut-blueberry waffles, you can have both.

Before the last of the berries disappear from your local farmers’ market, you’re going to want to make this gluten-free, Paleo-friendly crumble.

Blink and you'll miss blackcurrant season. Get the most out of it this year with this summery blackcurrant coulis recipe.

This easy, hearty Roasted Vegetables & Goat Cheese Pasta Salad is delicious served cold (but great warm, too). Kitchen getting too stuffy for your liking in this summer heat? Head outside, fire up the BBQ and easily prep all your veg on the grill.

Juicy shrimp meets fresh tomatoes in this light and easy pasta. Throw it together in 30 minutes for the ultimate summer-fresh dinner.

These saucy sirloin beef wraps come together in under 30 minutes for the ultimate easy dinner. TIP: Don't underestimate the power of herbs! For bright flavor in every bite, top these beef wraps with cilantro.

Made from cassava flour, these homemade, gluten-free tortillas are a healthier stand-in for the original.

When you want a crust that's actually crust-y, call polenta.

We’ve all eaten breakfast for dinner, but this pizza serves up dinner for breakfast – and you’re going to love every bite.

We've made this classic breakfast dish healthier, and lower in carbs, thanks to a versatile cruciferous vegetable. Plus, check out our homemade, no-sugar ketchup that takes just 5 minutes to whip up.

This creamy, tropical vegan mango sherbet is a frozen treat that'll have you going back for seconds... and thirds. For a boozy kick, add the optional splash of vodka or tequila.

This cold soba salad makes the perfect packed lunch: The longer the noodles sit in the peanut dressing, the more flavorful they become.

They’re not exactly the same as the original, but this quirky plant-based trend offers the same sauce-dribbling-down-your-chin kinda feel.

Meaty wild salmon steaks hold up beautifully on a hot grill, and our Japanese-inspired sauce is so addictive you’ll be making it a regular in your dinner rotation.

This simple technique makes for a one-pan supper that’s weeknight-friendly and supremely delicious.

Because, let’s be honest, we’d all rather be eating cookies for breakfast.

Once upon a time, she was overweight, depressed and addicted to dieting. Today, Chef Amber has had a paradigm shift in her relationship with food. Check out her spiritually-led food philosophy, plus a nourishing gut-friendly snack from her Manhattan Beach cafe menu.

Move over, hummus, there’s a new dip in town. Content creator Nadia Irshaid Gilbert is sharing the addictively delicious Middle-Eastern dip, Ful Mudammas. Read on for our interview with this multifaceted creator, plus their mouthwatering recipe.

DIY almond - or cashew, or sunflower - butters are surprisingly easy to make and when you make them at home, you get to choose how thick, sweet or textured they are - and save money.

Bring out a pitcher of these at your next backyard party (and be prepared to make another).

Every cook, from pro chef to home chef, knows how to whip up these crispy, golden shallots. From soups to salads to curries and more, level up virtually any savory dish with this essential recipe.

Homemade pickles are a fun, easy DIY project that helps elevate any meal or snack.

This appetizer uses Middle Eastern ingredients such as labneh, a strained yogurt, and sumac, a tart spice made from the sumac flower. Avoid peaches that are overly soft so they don't fall apart on the grill.

We pair these skewers with a simple yogurt salad that is common in the Levantine region and is especially cooling on hot summer days.

These poppers use mini bell peppers, but you can swap for jalapeños if you prefer more heat.

This version is a traditional baba ghanoush with a twist: We added a roasted bell pepper for a gorgeous smoky flavor. When in season, add fresh pomegranate arils as a garnish.

This salad is inspired by a Levantine dip called muhammara, which is made a vibrant color by roasting red peppers.

Shish tawook is one of the most popular skewers at barbecue gatherings in the Levant.

With half of your breakfast brimming with mango-peach flavor and the other half tart raspberries, this two-toned bowl ensures you get plenty of antioxidants.

These little pockets of crispy za'atar-flavored chickpeas and veggies served up in creamy avocado halves is surprisingly filling — plus each one adds eight healthful plants to your day.

A little tropical, a little nutty and a whole lot of fresh produce make this a meal you're going to want to have all summer long.

A creamy cashew sauce stands in for ricotta in this plant-based bake. We top it with Pecorino Romano cheese, but if you prefer to keep it dairy-free, you can use a sprinkle of nutritional yeast.

An easy, one-bowl marinade uses Korean staples like gochujang and gochugaru to bring bold flavor to this steak. Not a steak fan? Use the same marinade for chicken, pork or even tofu.

Enjoy this corn-studded salad all spring and summer long for a fresh, nutritious lunch or side dish. If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.

This lentil-based filling is surprisingly similar to meaty versions thanks to the garlic and taco seasoning — make sure you use a brand without added sugar or other additives.

Make the sauce and filling ahead of time so you can simply cook the omelette and assemble in the morning. Garnish with additional cilantro.

Made with quinoa and black beans, these crispy patties will leave you feeling satisfied for hours.

Topped with a rich cashew sauce, lettuce and tomato, you have yourself a high-protein BLT, minus the meat.

Spicy-sour jerk seasoning is ideal for waking up protein-rich tofu in this delightfully tropical meal-in-a-bowl.

Crispy-chewy flatbreads made from chickpea flour are a popular street food in southern France, where it’s known as socca. Our version is topped with a creamy cashew sauce and a bevvy of veggies.

Slathered in a flavorful basil pesto, these balsamic-marinated mushroom burgers are served with crispy quinoa-crusted onion rings.

Artichoke hearts, pistachios, avocado, Parmesan cheese—this keto-friendly salad checks off all the boxes when it comes to flavor and texture.

This healthy, 10-minute Italian Chickpea Salad is the perfect spring meal.

This dish is fabulous with crusty bread or sourdough toast for scooping up, and far better than any beans on toast you've ever tasted! It makes a perfect brunch dish, and an easy way to feed friends or family when you fancy something hot and tasty. It works well for lunch too.

Cooked and ready in less than five minutes, delectable sea scallops are nature’s gift to the time-starved. The trick to a getting a good sear on the outside with still-tender insides is to not overcrowd the pan.

This genius salad combines all the salty-sour-sweet Italian flavors of a classic muffuletta sandwich, minus the bread to weigh you down. If you can’t find giardiniera, look for mixed pickled vegetables or even antipasto.

This modern play on the original Crab Louie — a mayo-heavy salad reportedly from 1915-era San Francisco — is studded with crunchy radishes and cucumbers, tasty pickles and loads of sweet crabmeat piled high on the plate.

Bold flavors of smoky chipotle and sour tamarind star in this super-quick salmon dish. Keep the coleslaw as simple or complex as you like. Ours contains cabbages, carrots, edamame and fresh herbs.

Cheesy quesadillas have universal appeal for lunch or dinner. Serve with a simple green salad and sprinkle green onions on top for a pretty presentation.

These tangy burgers have big Caesar flavors built right into the patty. Enjoy the salad on the side or inside the burger for a fork-free summer meal. Try serving with vegetable chips for a no-effort side.

This fresh and elegant nondairy cheesecake in a jar is luxuriously layered and on the table in less than 30 minutes. Genius time-saver alert: We use granola mixed with a few pantry staples to make a quick crust.

Check out Taneisha Morris's author page.

Check out Taneisha Morris's author page.

Check out Taneisha Morris's author page.

In this Mediterranean bowl, red lentils and potatoes form the base of these plant-based kebabs. With seasoned rice, crunchy snap peas and a turmeric-tahini sauce, this is a full meal in a bowl.

This bowl uses sumac, a tart citrusy berry that is ground into a powder, to add flavor to the chicken as well as rich color to the yogurt sauce overtop. For a twist, we call for forbidden rice, but you can use any rice variety you have on hand.

Halloumi, a semi-firm cheese with a high melting point, makes a great protein-rich addition to this quinoa-based bowl. A quick vinaigrette pulsed in the food processor using sun-dried tomatoes and pine nuts provides rich flavor.

Skewers of Manchego cheese and figs, and chorizo and tomatoes stand tall in these cute charcuterie jars (aka jarcuterie) with a base of spiced almonds and olives.

A quick tomato mixture using pepper flakes and cumin makes a great dipping sauce for cucumbers, carrots and artichoke hearts in these individual charcuterie jars. Here, we also skewer halloumi cheese for a salty bite.

These 5-ingredient, cherry-flavored sleep gummies will help you relax and doze off with the addition of magnesium.

This chunky version of hummus, known as Hummus Masabacha, contains whole chickpeas for a fresh take on the dish.

Mango and carrot might seem like an unlikely combination, but these orange nutrition powerhouses are a mighty delicious pair when blended with yogurt, honey and cinnamon.

The addition of miso paste gives this everyday, comforting bowl of chicken soup an elevated twist.

A savory, balanced breakfast is just the thing to energize your morning and make a normal weekday feel like a weekend.

The tropical flavors of this easy salmon dish with chile-lime rice make for a fancy weeknight at home without any fuss.

Roasting tomatoes and garlic to make fresh pasta sauce gives it a deep, rich and smoky flavor that takes hearty chickpea pasta to the next level.