Kare Raye

I wanted to create a cake that embraced the season and its rich flavors. Bold gingerbread, sweet pears, a little caramel sauce swizzled over the top to bring it…

Ooey, gooey, decadent, kind of crazy … this meatless Monte Cristo is definitely that. Bunny food, no. Unless your bunny happens to love uber-cheesy bliss in the form of…

Forget the pectin, chia seed jam is where it's at! Not only is it easier to make than traditional jam, it's also healthier too, with added fiber and protein…

Think you hate Brussels sprouts? Maybe you just haven't had them prepared the right way! These 4 tips will have you loving sprouts in no time.…

Don't know your mesclun from your mache? Our guide to salad greens is just what you need. We've got details on several of the most popular varieties of greens,…

It's hard to resist heirloom tomatoes -- they're colorful, they come in all shapes and sizes, and they're packed with flavor.…

Classic hummus is made with chickpeas, garlic, tahini, and olive oil, but these creative hummus recipes prove just about anything goes with this savory dip.…

One-pot pasta is a bit of a mysterious wonder. All of the ingredients–dried pasta, veggies, seasonings–go into a big pot with what looks like an impossible amount of liquid. Everything’s…

Tofu can get such a bum rap. “Ewww, tofu!” – everyone’s heard it, and at one point or another, everyone’s probably thought it too. But tofu is what you make…

Refried beans. Definitely not the most attractive foodstuff on the planet, but dang–when done well, I believe that taste firmly trumps looks. They’re often made with lard, but as a vegetarian,…