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Crispy Oat Waffles
By Robin AsbellThese gluten-free waffles can be made ahead of time and reheated to order.
Recipes
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Sweet Potato and Beet Hash With Sausage
By Robin AsbellMake this easy hash ahead of time and heat it up anytime for a quick breakfast.
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Stovetop Broccoli Frittata
By Robin AsbellSimply pop a lid on this frittata to help it rise on the stovetop — no oven needed!
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Baked Oatmeal, Three Ways
By Robin AsbellWant an easy, make-ahead breakfast? Try our baked-oatmeal recipe in three flavors: apple chai, black forest, and carrot cake.
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Chocolate-Dipped Mandarins With Pistachios
By Robin AsbellThis simple-yet-decadent dessert can be made ahead of time and has only three ingredients.
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Lemon-Thyme Spritzer
By Robin AsbellLooking for a signature party drink? Make your own lemon-thyme syrup and pair with mineral water and either vodka or Chardonnay.
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Dijon-Sage Braised Short Ribs
By Robin AsbellThese slow-cooker short ribs are topped with crispy sage leaves.
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Quinoa Risotto With Toasted Pepitas
By Robin AsbellTraditional arborio rice is paired with quinoa in this fresh take on risotto.
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Pecan and Goat Cheese-Stuffed Dates
By Robin AsbellThis make-ahead appetizer has only four ingredients.
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Sweet Potato and Seared Brussels Sprout Salad
By Robin AsbellThis make-ahead salad can be served at room temperature.
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Fromage Fort
By Kaelyn RileyUse up all your leftover cheese bits and rinds in this easy appetizer.
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Ginger-Garlic Miso Soup With Turnip Greens
By Kaelyn RileyYou can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.
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Carrot-Top Pesto
By Kaelyn RileyThis thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.
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Roasted Swiss-Chard Stems With Creamy Sesame Dressing
By Kaelyn RileySwiss-chard stems are removed and discarded in most recipes, but they’re quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.
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Lemony Olive Oil-Poached Broccoli Stems and Chickpeas on Ricotta Toast
By Kaelyn RileyBroccoli stems and leaves — which most people toss — are the perfect foil for creamy ricotta, lemony chickpeas, and crusty sourdough toast.
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Citrus Salmon Sheet-Pan Meal
By Kaelyn RileyThis complete sheet-pan meal combines salmon, asparagus, and butternut squash with a piquant lemon-garlic sauce.
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Spicy Ginger Shrimp Sheet-Pan Meal
By Kaelyn RileyThis sheet-pan dinner combines marinated shrimp with green beans, yellow bell pepper, green onions, and sesame seeds.
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Honey-Garlic Tofu Sheet-Pan Meal
By Kaelyn RileyThis vegan sheet-pan meal combines marinated tofu with red bell pepper, snap peas, green onions, and sesame seeds.
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Steak Fajitas Sheet-Pan Meal
By Kaelyn RileyThis Mexican-inspired sheet-pan meal combines marinated flank steak with bell peppers and red onion.
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Raw Chocolate Tart With Berry Sauce
By Lee HolmesThis elegant vegan dessert comes together quickly in a blender or food processor.
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Masala Chicken Sheet-Pan Meal
By Kaelyn RileyThis Indian-inspired sheet-pan meal combines marinated chicken with sweet potato, cauliflower, and red onion.