Here, a fresh salsa contributes color, flavor and texture to basic pan-sear ...

This simple pasta dish lends itself to variation. Try it with different her ...

Although mostly eaten as a fresh vegetable, peas are classified as a legume ...

With its mix of mushrooms, this vegetarian pasta takes on an almost meaty f ...

Salmon works well on the grill. After you've wrapped the fish in aluminum f ...

Soba noodles — Japanese noodles made with buckwheat and wheat flour & ...

Tofu — a high-protein bean curd — has a bland, slightly nutty f ...

This salad is a worthy centerpiece for a luncheon, but you can also serve i ...

White beans get their name from their light color. You can use any variety ...

The key to this recipe is to have the pasta and sauce done at the same time ...

Pineapple contains an enzyme called bromelain that breaks down protein in m ...

For this milkshake, you can substitute 1 cup of sliced fresh peaches in pla ...

Source: This recipe is one of 400 recipes collected in the "Fix-It ...

Since vegetables yield their flavors quickly, in little more than half an h ...

The butternut squash in this recipe is a unique nutrient-packed substitute ...

Grilling caramelizes the natural sugar found in fruit, which turns the suga ...

You can mix this in the evening and refrigerate it overnight. Just pop it i ...

These boneless, skinless chicken breasts are sauteed and topped with a crea ...

One medium carrot meets more than one-third of your daily need for vitamin ...

One of the least-known vegetables, though gaining favor, the knobby celery ...

Dietitian's notes: Serve these 'steaks' with soy sauce and a green-onion ...

When cooked slowly, barley takes on a creamy texture like that of the short ...

This warm salad makes for a quick, light supper. Be careful not to overcook ...

Figs are a good source of vitamin B-6 and fiber. Though dried figs are avai ...