In a heavy skillet, melt the butter, add the sprouts and sauté over low heat, gently pushing and turning for about 3 minutes. Add the cream and nuts, season to taste with salt, pepper and nutmeg and ...

White rice is great—I mean, you won't find a bigger fan—but sometimes it's nice to branch out. If you're stuck in a rut and don't know what else to try, then this collection of recipes is perfect for ...

Black Bean Quinoa Veggie Bowl 2 points High-Protein Black Bean Quinoa Veggie Bowl is just two weight watchers points for the ...

It is still winter, so the calendar says, but the days are getting longer and I’m seeing seed displays sprout up in the ...

From Swiss chard to spinach to kale, winter greens are packed with iron. However, to absorb this iron, it's important to ...

Different varieties of leafy green vegetables (locally known as saag) are commonly grown in the Subcontinent due to the favourable growing conditions here. These green vegetables are prepared in ...

This classic Italian vegetarian dish comes together in just 30 minutes (in one pot, to boot) with pantry staples like canned chickpeas, ditalini pasta, tomato paste, and vegetable broth. Chef Eric ...

Gnocchi are a pulse-quickening dish, handmade and a little fussy. They are the best of all things-a little crispy on the outside and pillow-fluffy on the inside. They are delicious sauced and ...

Chef JD Fratzke is known for expertly cooking meat, and he shares his recipe for grilled hanger steaks from Edible Minnesota’s fall edition. This special cut is quick to cook, making it ideal for a ...

Swiss chard is a hardy, cold-tolerant green that thrives in spring and fall. Water it about an inch per week, and adjust sunlight based on your climate. Harvest the outer leaves regularly to encourage ...

Kale is known for its high levels of nutrients, including vitamins A, C, E, and K. A single cup of cooked kale contains 493 micrograms of vitamin K, which covers 410.8% of the Daily Value (DV).