Fast, controlled cooking is the key for great green beans, full of phytonutrients and antioxidants.
Quinoa has become such a salad and side dish staple that we forget the role of this ancient whole grain as a morning meal.
Spaghetti squash is gluten-free and high in folic acid, vitamin A and potassium, a great reason for the health-conscious to skip pasta and go for this tasty alternative.
This fruit-sweetened jam—with only four ingredients and no refined sugar—pairs nicely with Tender Whole Grain Cornbread.
This fresh cucumber relish is a great side dish when serving burgers or similar foods, a healthy replacement for pickles that contain many additives.
The Basic Whole Wheat Bread recipe is so versatile that it can also be adjusted just slightly and used to produce this French-style loaf with a delightful crunchy yet chewy crust.
This plant-based version with tofu and garbanzo flour is scrumptious!
Here’s a secret: the strong flavors of strawberry and kiwi make this smoothie the perfect vehicle for adding kale or spinach to the blender.
Baked potatoes are a breeze when cooked this way. White potatoes come out with a firm skin but are soft and moist inside. Sweet potatoes develop a rich, bright color and are very moist.
In the past few years, we’ve become rather enamored of hummus, that Middle Eastern delight made from chickpeas, olive oil and tahini that is so important to that area’s food culture that ownership...
