Strawberry Rhubarb Crisp
After a snowy winter in the northeast, few things are as reassuring as strawberries in spring. Heaps of snow have finally melted to yield lush greens and the promise of succulent seasonal treasures.
Silky Caramel Sauce
I know there is a heaven, because that’s where this sauce must have come from. That such simple ingredients can be transformed into this rich, silky, buttery-sweet nectar affirms my all beliefs.
Sweet and Spicy Grilled Pineapple with Mango Coconut Ice Cream
Creamy and fruity, this mango coconut ice cream is the stuff that dreams are made of, partly because it’s so easy to make!
Quick Curtido
Curtido is a type of slaw, commonly used to add crunch and brightness to a variety of rich, slow-cooked Latin American dishes.
Eggless Egg Salad (Tofu Egg Salad)
Chef Linda’s vegan spin on a sandwich classic means you don’t have to give up the things you love when you eat a plant-based diet. Try this Eggless Egg Salad and see for yourself!
Avocado-Cilantro Sauce
Perfectly creamy, tangy and addictive, this Avocado-Cilantro Sauce will elevate salads, empanadas, burritos and tacos to a new level.
Vegan “Nutella”
Have you ever wondered where Nutella® came from? According to the folks who make Nutella®, in the 1940s, when cocoa was in short supply due to World War II,
Simple Rustic Pasta
Adapted from Alicia Silverstone’s recipe for Rustic Pasta, this dish is simple, quick, healthy and compassionate, but also sticks to your ribs, fills you up, and tastes like home.
Phony Bologna
Growing up in the 70’s, many of us sang the Oscar Meyer bologna song like it was a top 10 hit. And in my house, we ate a lot of bologna sandwiched between toasted slices Arnold Brick Oven White Bread and gobs of Hellman’s mayo.
Nearly Raw Frosted Fudge Brownies
For many of us, the days of overdoing our indulgence in sweets are in the past. The growing awareness of chronic diseases, caused in large part by being overweight or consuming too much of the wrong foods like sugar,
