Archives

Nutritious quinoa flour makes the base of this gluten-free take on pineapple-upside down cake. Peaks of meringue get browned under the broiler and heighten the flavor of this crowd-pleasing dessert.

Honey and sweet potato combine to make a delectable ice cream just right for the season. Toasted pecans add a perfect crunch.

These mini meatballs make a great appetizer. As a main dish, place several on a bun for a meatball sandwich or serve them with mashed potatoes and spinach for a well-rounded meal.

This is an almost perfect dish for the home cookbook because it’s economical, healthy and scrumptious! A great use for leftover cooked grains, such as barley, brown rice or quinoa.

An autumnal take on mac-and-cheese that’s completely vegan. Bonus: use the leftover non-dairy sauce as a delicious cheese dip for veggies.

These marshmallows are an awesome treat alone, and would make amazing s’mores, as well. Whatever you do, these marshmallows won’t last long.

Inspired by the combination of fruit and spice from the islands of the Caribbean, this dish is easy to make and oh so delicious.

Don’t be intimidated by the ingredients list—this dish is well worth the effort, bursting with unique flavors and just enough spice.

This is a light but decadent dessert that also works well as a breakfast treat. The chai flavors in the pie and cream leave a delicious taste that lingers in your mouth.