Butternut squash and beans (pinto, black, or kidney) add heft to this vegetarian chili, with spices such as smoked paprika ...

Just whizz up a cup of toasted safflower seeds in a food processor until super smooth. A tablespoon of coconut oil and a ...

Thoughtfully composed with nutritious ingredients, vibrant dressings and crunchy garnishes, salad can do some amazing things ...

Indian snacks can be healthy and tasty with low sodium content. Options like roasted makhana, chana chaat, vegetable dhokla, ...

Salad usually means the tender, leafy greens that broadcast the start of spring, the dense heads of iceberg lettuce we grew ...

Add the mushrooms, shallots, garlic, miso, chipotle paste, red pepper flakes, crushed coriander seeds, cumin seeds, 1 ...

Add some curry leaves, green chili, and grated beetroot. Cook for a minute. Put in the soaked poha and salt, mix properly, ...

The first dish ordered at any dhaba on a road trip is always dal: the steaming hot dal fry or ma ki dal to which cream and ...

Throw in an apple or pear for a touch of sweetness (and fiber!) or even finish with a little sprinkling of cheese — you can ...

If you are looking to kick up your chili recipe a notch, add any of these ingredients to take your bowlful from mediocre to mouthwatering.

Heat oil in a deep non-stick pan, add peanuts and cashew nuts. Sauté on a medium flame for 2 to 3 minutes until light golden brown and nutty. Remove on a plate and keep aside. In the same oil, add ...