These Greek-inspired appetizers are wonderful served with a cucumber-yogurt dipping sauce.
Arrange your favorite sliced meats on a platter. Always popular and no cooking involved!
The humble chicken liver is elevated to haute cuisine when cooked and blended with a little sherry and herbs.
Get creative and experiment with different combinations of fruit and cheese.
Baby red potatoes are great vehicles for prepared caponata, artichoke dip, or ratatouille from your grocery-store deli.
You may also want to try these succulent little bites with dried figs instead of dates.
These veggie chips are super trendy for a reason: They are addictive and endlessly versatile.
This comforting cool-weather drink is a vegan, dairy-free, homemade alternative to the pumpkin-spice lattes that crop up at coffee shops each fall.
Incredibly versatile, kale varieties can be used interchangeably in most recipes, including these classic, easy preparations from Chef Cary Neff.
Substitute tempeh for the chorizo to make the perfect vegetarian bite.
Not a zucchini fan? Try skinny Japanese eggplant instead.
For a sweeter taste, try wrapping prosciutto around melon or even pear slices.
It's (almost) spring! Celebrate the bounty of fresh herbs and baby greens with this traditional Iranian dish.
A dark hot chocolate recipe that leverages the healthful benefits of fenugreek.
An uexpected green smoothie recipe that senior editor Laine Editor just had to pass along.
Staff writer Maggie Fazeli Fard shares a favorite dessert recipe that's decadent, easy to make, and not terrible for you — yay! — thanks to the health benefits of coconut and cocoa.
Senior editor Anjula Razdan can't get enough of this perfect roast chicken.
Laine Bergeson shares her super simple recipe for homemade almond milk.
Some sample recipes from Heidi Wachter's continued foray into cooking for non-cooks.
Casie Leigh Lukes on trying an easy, yummy, hearty, stuffed squash recipe.
Recipe courtesy of Marty and Darrold Glanville, of Sunrise Flour Mill (www.sunriseflourmill.com)