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Here’s a delightful, nibble to pop in your mouth as you sip…
Enjoy one on a hot day just like when you were a kid — but these taste better than the store-bought.
The salad is tossed with a sweet-tart blend of dried figs, cider vinegar and extra-virgin olive oil.
Baked halibut on phyllo with parm topping was inspired by a bakery’s offering in Anchorage, Alaska.
You could add some crisped, crumbled bacon if its omission feels like a dealbreaker.
This recipe is inspired by mango on a stick, a popular Mexican treat you can buy off the street.
Best eaten while warm, these are ideal to make for company who will gobble them up on the spot.
Pasta and vegetable noodles are not the either-or proposition some would lead you to believe.
Turn tacos inside out by using lettuce leaves in place of the shells and tortilla chips as a topping.
The recipe calls for parsley and dill, but you could add or substitute chives, basil or cilantro.
A bite into one reveals a cinnamon-y, moist, tender crumb that boasts the scrumptiousness of cake.
Sweet peas are slathered onto whole-grain toast, then showered with more flavors of the season.
Here’s a meal brimming with enticing Indian-inspired flavors that’s ready in less than 30 minutes.
This recipe takes your staple apple-and-peanut butter snack to the next level.
This recipe’s single must-have ingredient is a high-quality jar or can of tuna packed in olive oil.
White mounds of “cream” make a stunning platform for a gem-toned cascade of gently sweetened berries.
This sheet pan dinner is slathered with a sweet-savory miso mixture made with fresh ginger.
This recipe is destined to be in your repertoire well after celery’s 15 minutes of fame has passed.
Just when you’ve finally learned how to pronounce quinoa, here’s another batch of healthful foods.
It’s the centerpiece of a heartwarming dinner and makes an excellent lunch the next day, hot or cold.