Vegetarian

Vegetarian

Quinoa is a fun, flavorful, and gluten-free alternative to traditional brown rice in sushi rolls.

A simple and elegant raw zucchini salad.

I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.

With some honey, our gremolata will go to new heights.

I make this soup, or something quite like it, all year, with frozen corn and fresh.

You know those delicious, over-charred ears of grilled corn you eat at county fairs in the summer? If you are like us and request the ones with the most burned bits, this recipe is for you.

Summer squash is also excellent in this recipe, although the coloring of the final product is not quite as distinctive. If you're one of those ambitious gardeners who plants both types of squash, try using both in this pickle at the same time.

Portobello mousse with grilled mushrooms and toast, drizzled with a balsalmic reduction.

The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.

Pages

Top Recipes

'The garbage can doesn't lie': The U.S. throws away 30% of its food

In the U.S. $162 billion worth of food isn't eaten annually. "An American family of four wastes 1,160 pounds of food a year," says Elizabeth Royte, who wrote "The High Cost of Food Waste" for National Geographic.