Latest recipes with photos

Whole wheat fluffy pancakes with wheat germ to boost the fiber and nutrition.

Banana pancakes with chopped ripe bananas folded into a half-whole-wheat batter. A 7-ingredient breakfast that uses up brown bananas in 20 minutes flat.

Classic quick and easy hotcakes, perfect for a Sunday morning breakfast.

Make these quick and easy pancakes for breakfast or brunch, serve with fresh fruits or a refreshing salad.

Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.

Quite easy to prepare, and the chicken tasted juicy and the skin was so crispy. Cooked some sliced carrots with the same seasoning and a drizzle of maple syrup as the side dish. Delicious.

Classic cut-out sugar cookies with lemon zest and vanilla that hold their shape beautifully. Buttery, crisp-edged, and ready for decorating with royal icing.

Cranberry nut biscotti are crunchy Italian twice-baked cookies studded with toasted hazelnuts and tart dried cranberries. No butter, so they're properly crisp and dunkable, with a festive red-and-gold look.

Kosher dill pickles canned in a brine of vinegar, mustard seeds, peppercorns, garlic, and dill. Crunchy small-batch jars ready to crack open in 2 to 3 weeks.

This is my Signature Recipe! It is asked for at Potluck-Dinners by people who once tasted it, even those who don't care for Sauerkraut are now asking me to bring it.

Almond biscotti baked the classic Italian way: twice in the oven for that signature dry, dunkable crunch. A simple base recipe with toasted almonds that keeps for months in a tin.

Try this simple, but scrumptious Italian favorite that's made with crunchy almonds.