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This eggless cherry-almond ice cream uses cherry juice concentrate for a deep magenta color!
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Deep green dinosaur kale, bright cabbage, carrots, and a splashy lime, maple, and balsamic dressing make a gorgeous, robust winter salad.
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This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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Make the caramel and popcorn on your stovetop, then bake it slowly in a warm oven until crisp. Store in airtight containers--if there is any left!
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Use this maple cream cheese frosting to top Carrot-Cake Mini Cupcakes for a treat that's sure to please everyone's sweet tooth.
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These are softer than the variety in the store, and they taste even better! Only 10 minutes to make.
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This no-bake bar recipe comes from a Canadian favorite snack with the classic combination of peanut butter and chocolate.
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Pork roast is marinated, then roasted in this easy recipe. Everyone cleans their plate when I make this. I serve it with three cheese mashed potatoes and a garden salad.
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This vibrant frozen dessert offers fresh berry flavor at its best.
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Nougat with crunchy almonds topped with caramel and covered in milk chocolate.
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Get Watermelon Sorbet Recipe from Food Network
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These are so tasty, you can not eat just one.