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Olive oil spray 1/2 cup frozen chopped onion, defrosted 1/2 cup prepared reduced-fat pesto sauce, divided use 1/4 cup plain bread crumbs 3/4 pound ground buffalo 1 egg w...

3/4 pound red or yellow potatoes, with skins, cut into 1/2-inch pieces 2 cups sliced leeks, white and green parts 1½ tablespoons canola oil, divided use 2 8-ounce pork l...

Celebrate any day with this one-pot meal. Whiskey lends a subtle, intriguing flavor to pork chops. Brown sugar and mustard add a sweet and tangy finish. Leeks look like ...

In her new book, “Power Spicing,” nutrition expert Rachel Beller builds a convincing case that spices, herbs and blends can decrease your risk of illnesses such as heart...

Makes 12 cups 1 tablespoon extra-virgin olive oil 1 medium onion, chopped (about 2 cups) 3 garlic cloves, minced 1 medium carrot, sliced into 1/4-inch rounds (about 1 cu...

Shrimp flavored with fresh tarragon and lemon juice is a 3-minute dish. Pine nuts add a crunchy texture. Orzo is a rice-shaped pasta. Fresh tomatoes and basil create a l...

2 cups ready-to-eat sliced coleslaw 1/2 cup thinly sliced red onion 2 tablespoons distilled white vinegar 1 teaspoon sugar Salt and freshly ground black pepper 2 tablesp...

Fresh linguine is tossed in a sauce made with eggplant, chopped canned tomatoes and pistachios for this vegetarian quick dinner. Look for good quality canned tomatoes fo...

Fish cakes have many versions and types of fish used. The most popular are crab cakes. Here’s a variation using bought, cooked shrimp, which takes only minutes to make. ...

2 cups eggplant, 1/2-inch cubes 1 tablespoon olive oil 1/2 cup sliced onion 2 garlic cloves, crushed 2 cups chopped canned tomatoes, with juice 2 teaspoons dried oregano...