Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire dish.
The mango's tart/sweet flavor goes well with ripe berries and a quick spin in the blender.
Everyone has had a child turn up their nose at carrots—and truthfully, some adults as well. This may be the answer: sweet, slow roasted until the sugars rise and caramelize for a lovely brown sear and...
Cucumbers are delicious anytime, but their cool, crispy charms are especially welcome in the sweltering heat of summer.
You will find this easily made, oil-free mayonnaise to have a genuine flavor and first-rate texture for sandwiches, macaroni or potato salads, and dips.
For people in love with ranch dressing, this easy recipe is rich and creamy even though it is oil free. Use it as you would normally use ranch—and maybe try something new, like using it in place of...
This spread is similar to a chickpea hummus but includes chipotle pepper, cumin, and the tempting smokiness of paprika.
We think these multigrain crackers are a fun replacement for graham crackers—a little bit sweet with a nice crunch.
Fast, controlled cooking is the key for great green beans, full of phytonutrients and antioxidants.
This is a crispy, fun way to eat kale. Delicious with sandwiches, kale chips are a great picnic treat that satisfies the crunchy chip gene we all seem to have!
