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A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
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Sweetened rhubarb is topped with a buttery oat layer forming a delightfully colorful dessert that is ready in less than an hour.
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This tropical vegan mug cake is made with fresh pineapple, banana, coconut cream, and mint for anyone who prefers a chocolate-free mug cake.
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Get Mapo Tofu Recipe from Food Network
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Haloumi cheese balances the sharp flavors of this salad.
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Kale and cucumber are tossed in a spicy avocado dressing in this quick and simple kale salad recipe.
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This simple side dish recipe is just a head of cabbage sliced, seasoned, and baked.
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This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Butternut Squash Lasagna Recipe from Food Network
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Get Grilled Skirt Steak Gyros Recipe from Food Network
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Learn Chowhound's slow-roasted prime rib au jus recipe to yield a flavorful crust and medium-rare center. Detailed instructions for both the rib and jus are included...
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This easy pasta recipe has a pesto made of spinach, pine nuts, and Parmesan cheese that's tossed with fusilli pasta.