Aran Goyoaga, author of the new cookbook Cannelle et Vanille Bakes Simple, has the magic touch when it comes to easy, delicious, gluten-free recipes. Take this fall roasted vegetable and lentil salad: ...

Two bunches of lemon thyme, a pound of sweet butter, two plump chickens, a ball of fresh mozzarella and an armload of bright bell peppers. I pick these up at the market, and with the odds and ends I ...

At Vedge, one of my favorite restaurants in Philadelphia, chef Rich Landau makes carrot "schwarma" with black lentils, an incredible Middle-Eastern-spiced dish that I constantly crave. It's flavorful ...

Add Yahoo as a preferred source to see more of our stories on Google. white bowl of lentil soup - New Africa/Shutterstock We may receive a commission on purchases made from links. There's nothing like ...

This vegan salad satisfies in a meaty way. Salad for dinner needs an extra measure of heft and heartiness, if only to stave off the hunger that prompts a late-night refrigerator raid. Chopping lots of ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

The food traditionally served for the Jewish New Year is highly symbolic, reflecting abundance, a sweet harvest and leadership. Serving a whole fish, head intact, symbolizes faith as well as wholeness ...

Amy Webster is a Food and Nutrition Coordinator with the Humane Society of the United States who loves to promotes plant based eating -- with delicious recipes even non-vegans love! She stopped by to ...

Preheat the oven to 200C/180C fan/gas 6. Quarter each beetroot and wrap each one together with a garlic clove in foil. Roast in the oven for 45 minutes or until tender, shaking the foil bundles ...