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Covered tightly and refrigerated, this tasty appetizer or side dish can be prepared up to four days in advance. Serve as is or with pita bread.

These can be made one day ahead; cover (so the rice doesn’t dry out) and reheated in a 350° oven.

Roasting vegetables concentrates their flavors, imparting richness without the addition of cream.

These quinoa-corn muffins are not only gluten free, they’re also rich in protein and easy to make.

This orange-scented spread is a festive, flavorful alternative to butter, with zero saturated fat.

This vegetarian version of a traditional Eastern Mediterranean dish uses coarse cracked wheat; it can be made up to one day in advance and refrigerated.

This vegan side dish elevates green beans to a sophisticated new level. For best flavor and color, use shiitake or oyster mushrooms.

Sweet, earthy beets and tart-sweet pomegranates make an impressive and beautiful pairing.

This super-hearty soup gets a delicious boost from fresh fennel.