You\'ve definitely never had this fall dish before! Tonight, we\'re having an autumn steak salad for dinner.

I confess: I love dressing so much I eat it for breakfast the day after Thanksgiving. If there’s leftover gravy to reheat and slather on top, even better. If not, a dab of butter will keep it moist ...

1. Combine squash and water in a Dutch oven; cook until tender. Drain well. 2. Saute onion, bell pepper and garlic in butter until tender. 3. Add squash and egg to vegetables mixture. Stir in ...

when I'm on the road. This recipe is super nutritious. It's really nourishing. It's got a lot of warm spices and the best thing is that the kitchen at Studio Commons has absolutely everything I need ...

A vibrant, nutrient-rich winter salad offering a balance of sweet and tangy flavors. This hearty winter salad brings together nutrient-dense seasonal ingredients to create a high protein vegetarian ...

Bring a large pot of salted water to a boil. Add farro and cook according to package directions. Do not overcook. Drain well, and set aside until needed. Preheat oven to 400 degrees. Toss squash cubes ...

Ten years ago this spring, I had my first raw kale salad, or at least the first one that made me sit up and take notice. It was at Animal restaurant in Los Angeles, and I was ambivalent about eating ...

BATON ROUGE, La. (WAFB) - This recipe is an excellent side dish to accompany grilled or braised meats such as chicken, beef or pork roast at tailgating parties. It can also be used as a stuffing at ...

Meal planning can be a creative challenge but it can also be a chore. Sometimes I’m lucky and the universe tells me what to make for dinner. Most recently that occurred when the universe sent me ...

This gorgeous salad from Cook’s Country makes a satisfying vegetarian dinner or a stunning addition to a holiday spread. Inspired by Israeli-born chef Yotam Ottolenghi’s side dish recipe for roasted ...