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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.
A crumble crust made of whole-grain pastry flour, olive oil and a bit of butter transforms the dish.
The recipe for green bean and radicchio salad with walnuts was born from a near-empty refrigerator.
This homemade creamy tomato soup is full of pantry staples — including the cheddar popcorn garnish.
Braised collards with tomato and chicken over polenta is a comforting dish that bridges two worlds.
The oranges are cut into rounds which, when plated, form a brilliant stained-glass-like layer.
But it’s just as quick and easy to whip a batch, which will please the lazy teen in your home.
It calls for cod but any firm, white-fleshed fish like monkfish, halibut and sea bass will do.
They are so good and so versatile, you might want to make a double batch.