Sweet summer corn shines its brightest in this simple recipe for corn fritter avocado toast.
These tikka masala pierogies are inspired by two warm and cozy comfort foods: Indian-spiced tikka masala and Polish potato-stuffed pierogies.
Dress up your favorite rice or grains with a squeeze of lemon juice, crumbled feta, and fresh basil.
Slender and slightly droopy broccolini needs barely any help to become a totally delicious side dish.
These chocolate coated peanut butter cracker sandwiches got their name from my grandmother-in-law, who ships them around the country to her massive blended family.
When it comes to a flavorful, shelf-stable pesto, you don’t need to look any further than your own pantry.
Savvy home cooks save their broccoli stalks in the freezer to make broccoli stalk soup.
Fall in love with these dal pierogies — plump dumplings stuffed with Indian-spiced lentils and mashed potatoes.
Even people who “don’t like salad” like this lettuce and walnut salad. The crunchy, toasty garlic salted walnuts might have something to do with it.
Whether you smash it on toast, dollop it on tacos, or serve it as dip, this easy one-avocado guacamole makes just the right amount for one or two people to enjoy.
This lightly spiced Samosa Pot Pie with a crispy, flaky puff pastry top makes a hearty, satisfying vegetarian dinner.
Level up your salsa game and feed a small army with this easy, flavorful roasted tomato salsa that’s so much more than just a dip for chips.
This easy-to-make cheddar-jalapeño no-knead bread relies on time to develop gluten, strength, and flavor. It bakes up with a crunchy, floury crust that cracks open like a dragon egg inside of a Dutch oven.
Learning to make your own hot sauce means you can control the heat levels — resulting in a hot sauce that adds a punch of flavor with none of the acidic, face-melting burn you expect from store-bought hot sauces.