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Artichoke Hearts, Carrot and Tortellini Salad recipe
Silky pear puree meets warm ginger spice in this chilled dessert soup that's naturally sweet, low-calorie, and perfect for summer entertaining or elegant brunches.
Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.
Make your own Bruschetta with this simple recipe that's extremely easy to follow!
A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.
Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.
You'll be seeing red with this delicious dish made with hot chili peppers and a pinch of paprika.
Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.
Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.
"Easy, fast and delicious! I created this recipe so I could feed a crowd on a moments notice and still expect raves. Make the sauce a day ahead and the flavor even improves. This way you can spend time with your guests, not slaving in the kitchen."
An authentic creole seasoning from Emeril Lagasse, many uses in Cajun cooking and Cajun recipes.
A homemade version of vegetable pizza that uses crescent rolls and cream cheese.
A bold, no-fuss roasting method where garlic-studded beef gets a high-heat sear, then rests in the closed oven for fork-tender results. Three simple ingredients, one show-stopping centerpiece roast.
Let lemons meet your chicken today with this easy crockpot recipe that will have you enjoy every single minute of dinner!
Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.