Brussels sprouts are coated up in a sweet maple-cider glaze and roasted up to tender perfection to make this flavorful and festive fall side dish.
Tender strands of spaghetti squash are drenched in smoky barbecue sauce and stuffed into crispy shells to make these flavorful fall-inspired tacos.
Aquafaba is a game-changer for vegan baking. Who knew the liquid in canned chickpeas could do so much?!
Looking for some new ways to include turmeric in your diet? We’ve got them.
Take a peak inside our editor’s kitchen.
Cheese tortellini make this puréed butternut squash, fennel, apple and carrot soup satisfying enough for a main meal.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including spicy eggplant vindaloo curry, Earl Grey tea-infused granola bars, and baked pears stuffed with Gorgonzola cheese.