The first time I enjoyed a potato salad was at a family picnic, and I have to say I was hooked on it. Since then, I have ...

Merging the earthy taste of kale with the nutty flavor of quinoa, this salad is a satisfying dish. The refreshing tanginess ...

Every grill-master knows it’s not enough to just have the perfect BBQ entrees—kick off summer with these easy summery leafy, ...

Give old-school macaroni salad an elevated upgrade with this recipe, which features a homemade mayo dressing, asparagus, peas ...

In just 15 minutes, you can make three jars of vegetarian ramen cup soup that you can bring to work or school. These cup ...

Cauliflower, cashew, pea and coconut curry: Adapted by Jennifer Steinhauer from Meera Sodha’s landmark cookbook, “Made in ...

Some canned goods just aren’t worth the space. Find out which 8 to avoid and which 8 are actually pantry heroes.

Simmer red lentils with diced carrots, onions, garlic, and vegetable broth until tender. Season with cumin and a touch of ...

From an intimate 20-seater bar that is a naughty nod to Japanese love hotels to an African rainforest-inspired restobar, ...

To make a healthier potato salad, you can use a light mayo or a light dressing made with Greek yogurt or olive oil instead of mayonnaise ... Made with pasta, canned tuna, celery, carrots, green onion ...

Combining protein-packed lentils with crisp vegetables and a tangy lemon dressing, this vegan ... olive oil, minced garlic, salt, and pepper in a small bowl. Combine: Add cooled lentils to the bowl of ...