Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto.
This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl
Good-quality saffron is the key to this dish.
The secret ingredient in these easy tacos is... soup?
Try partially baking the crust on a pizza stone before adding the toppings for a crisp texture
When you want a crust that's actually crust-y, call polenta
This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time.
Serve these small gems for breakfast or brunch. Or dinner if you're truly wild.
Our veggie chile relleno is baked, not fried. It's everything you want, just a little healthier.
This tropical medley is a fresh alternative to a vegetable side dish. To stretch it into a main dish for four, top with 1 cup of roasted cashews and serve it over steamed rice.
Sometimes the first tomatoes of the season need a little help in the taste area—and that’s where these open-face sandwiches come in. The blended yogurt-basil sauce adds just the right tang while a quick trip under the broiler helps concentrate the tomatoes’ natural juices.
Using won ton wrappers to make ravioli is a time-saving trick that lets you focus on the filling ingredients instead of fussing with dough and pasta makers.
This vegetarian twist on a classic dish is hearty and filling.