Looking for fall recipes? As nights get longer and the days shorter, fall brings a new zest for the outdoors and the produce of the season: winter squashes, bell peppers and the perennial favorite pumpkin.
This healthy side is a nutrition powerhouse of fiber, calcium and vitamins A & C.
Roasted Brussels Sprouts and Chestnuts
Brussels sprouts get a nutty partner for a holiday-worthy side dish.
Citrus Crabmeat Salad with Pomegranate Seeds
Ruby pomegranate brightens up this seafood salad with both color and flavor.
Roasted Red Pepper Pesto
Cut peppers lengthwise in half, remove seeds and place peppers cut sides down on baking sheet lined with foil. Broil until charred, about 20 minutes….
Rebecca Katz’s Spiced Sweet Potato Soup
Preheat oven to 400 F and line a baking sheet with parchment paper. Toss the sweet potatoes with the coconut oil until they're evenly coated….
1. Equipment needed: 9 – 5-inch loaf pan, preferably nonstick, or unglazed ceramic stoneware. A stoneware pan will give the bread a particularly nice crust….
Sara’s Sweet Potato Soup
Preheat the oven to 450F. Rub the sweet potatoes with a small amount of olive oil, place them on a baking sheet with sides, and…