Recreating an old favorite: (almost) Grandma’s tamale pie.

Hearty vegetarian chili in about an hour.

Seriously simple & delicious: Kale, Asian Pear & Pomegranate w/ Lemon Ginger Vinaigrette.

Fresh pomegranate juice makes a killer cosmo.

Sun-dried tomato pesto pinwheels – a quick & easy holiday nibble.

The flavors of fall: butternut, quinoa, cranberries & pepitas.

Chocolate, coconut, walnut- these cookies will be a new holiday tradition.

Chicken Tetrazzini is perfect for chilly fall nights (and Thanksgiving leftovers!)

Take biscotti for a walk on the savory-ish side: Rosemary Cornmeal Pine Nut Biscotti

Kick off soup season with a delicious bowl of Poblano Corn Chowder.

Slow your roll: Vegetarian summer rolls with quinoa.

A sweet summer send-off: 3-ingredient blackberry froyo.

Is it dessert or is it breakfast? Peanut Butter Bars gone healthy.

Pasta salad gets a makeover with grilled chicken marinated in Indian spices & cilantro mint chtuney.

Sour cherry coffee cake and how to pit cherries w/o a pitter.

Sweet & salty caramel sauce.

Grandma-inspired: Whole wheat Israeli Couscous with Roasted Tomato Vinaigrette

Rich Lady Cornmeal Biscuit Peach Cobbler

Beatin’ the Pillsbury Doughboy at his own game. Pizza dough. Cinnamon rolls.

Gluten-free oatmeal PB chocolate chip cookies, ice cream-ized.

Chickpea and farro salad with creamy feta. Perfect for your next antipasto party!