Tomato Soup This simple tomato soup is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze...
Potato-Artichoke Soup This luxurious potato-artichoke soup is simple enough to be served with a salad for dinner, yet turns into an elegant...
Quick Beef & Barley Soup Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap—and it doubles easily. If...
Lamb & Chickpea Chili This spicy chili has a North African spin with lamb, cinnamon and harissa. If you can’t find harissa, use mild chili...
Lamb & Chickpea Chili for Two This spicy chili for two has a North African spin with lamb, cinnamon and harissa. If you can’t find harissa, use mild...
Strawberry-Banana Smoothie Pops Turn a strawberry-banana smoothie, or your favorite blended concoction, into freezer pops for a cool treat.
Sweet Potato & Black Bean Chili Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the...
Creamy Chocolate Gelato This ultra-chocolaty, dairy-free Sicilian-style gelato—made without eggs or cream—is relatively lean but still creamy-...
Lemon-Cranberry Muffins These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest....
Spaghetti with Quick Meat Sauce Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli...
Sugarplum Biscotti Dunk these fruitcake-inspired whole-grain biscotti in a cup of hot tea or coffee.
Pecan-Cinnamon Wafers These healthier pecan butter cookies are made with whole-wheat pastry flour and plenty of nuts.
Chicken, Mushroom & Wild Rice Casserole In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We...
Crunchy Granola Wedges This recipe was inspired by chef Lars Kronmark’s granola wedges from the Culinary Institute of America at Greystone....