Whether you’re cooking for one or an army, we’ve got healthy dinner recipes that fit any requirement: gluten-free, vegetarian, vegan, dairy-free, Paleo, quick and easy and more.
Top flatbread with sweet-and-savory chicken breast for a tasty low-fat, high-protein dish.
Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.
Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.
Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.
Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.
There's a chill in the air. The leaves are changing. Time to pull out your stock pot along with your wool sweaters, because soup season is here! We have all the clean soup recipes you need to get you through the colder months!
Who says hosting has to be complicated? These 10-ingredient festive dishes are both versatile and interchangeable. Choose as many (or as few) as you like to assemble your menus anytime between Thanksgiving and New Year’s – there are endless combos to try.
Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.
This rich sausage and walnut dressing freezes well and it can be cooked in a slow cooker, freeing up oven and stovetop space. The slow, even heat of a slow cooker yields moist stuffing with crispy edges.
This rustic tart full of baby greens and tangy goat cheese will have even the most devoted turkey eaters clamoring for a slice. Assemble the galette up to 24 hours in advance and bake just before serving.
Removing the backbone from the bird (aka spatchcocking) ensures the dark and light meat cooks evenly. Do it yourself with the help of our easy instructions, or have your butcher do it for you. The turkey is marinated with a dry brine of sage, fennel, orange zest and salt for 24 to 48 hours for juicy, flavorful meat, but you can add the rub just before roasting if you’re in a rush.
Infusing pork loin with zesty garlic-sage rub and wrapping it in prosciutto makes for a showstopping entrée that’s super-easy to make.