Warm Salmon Salad with Orange Vinaigrette makes a delicious dinner. The pomegranate seeds add a flavor punch to the mild ...

Prepare the batter minus the flour, and pour the mixture into a glass jar with a tight-fitting lid. (Do not use plastic.) Tap ...

Crisco Vegetable Shortening is the key ingredient that makes these cookies tender and the mixture of brown sugar and ...

In a small jar with a tight fitting lid, whisk together the pumpkin purée, apple cider vinegar, maple syrup, Dijon mustard and minced garlic. Slowly whisk in the olive oil. Add the thyme leaves and ...

Chef Frody is an instructor at Park City Culinary Institute. In his past life, he has cooked for President Ford. Chef Frody brought his Red Pepper ...

The vegan dish uses a mix of nutritional yeast, raw macadamia nuts and salt to substitute for Parmigiano Reggiano.

Rich Landau, one of the chefs behind fine-dining vegetable restaurant Vedge, told USA TODAY he’s been cooking with butternut ...

Grab a high powered blender or food processor and fill it up with 2 cups of low-fat cottage cheese (a whole 15- to 16-oz.

Jhol momo, a beloved Nepali street food, offers a delightful blend of steamed dumplings and a spicy, flavourful broth. Unlike ...

Snacks: With only 2 ingredients, recreate our Oreo cookie truffles! Easy, melt-in-your-mouth, and indulgent, they are perfect ...

Turn Genevieve Ko’s cinnamon roll Bundt cake, breakfast enchiladas or sesame scallion buns into a new holiday tradition.

Book chapters are divided into Short (under an hour), Shorter (under 45 minutes) and Shortest (30 minutes or less) with additional chapters on skillet suppers, traybakes, easy oven recipes, “short-ish ...