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Decadent and easy, this yin-yang of warm and cold, sweet and bittersweet will wow your Valentine.

This absolutely unique, refreshing, and surprisingly light treat took first place in the desserts category in our 2009 reader recipe contest.

People often don’t use enough herbs with their grains. In the quantity used in this quinoa dish, herbs work like another vegetable, both for taste and nutrients.

Serve this first course with a lush salad of baby greens, dressed with olive oil and champagne vinegar; top with toasted pecans.

This refreshing beverage is beautiful served in tall tumblers or champagne flutes with a long, thin peel of lemon zest swirling around.

This dessert is a brilliant bowl of color with a pure, intense flavor.

These slender, dairy-free bars will keep several weeks in an airtight container.

Roasting asparagus concentrates its flavor. If you don’t have quinoa, serve the asparagus atop brown rice or couscous; or simply as is.

Lentils are low in fat and high in protein and fiber. The best, most delicate lentils are the lovely peppery French green lentils used here.