Recipes

Chickpea salad sandwiches are further proof that chickpeas are the most versatile legume in the pantry. Lightly smashed, they soak up a creamy dressing to make a plant-based take on classic deli salads like tuna or egg.

Cooked in the microwave, this fast fudge is a sweet addition to any holiday gathering. I make it when I need a quick treat for a school party or to take to a neighbor.

Upside-down cakes always bring a little wow factor to baking, but this rhubarb upside-down cake brings some surprises too. It’s juicy, tart, sweet and a world away from everything you probably expect from rhubarb.

We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin

This quick apple zucchini bread spotlights late-summer produce. It's easy to bake and absolutely delicious.

Our ultra-fluffy banana pancakes are an easy breakfast to kick off the day on the right foot.

If you ask us, apple pie is best served a la mode (with a scoop of ice cream), a drizzle of salted caramel and a dollop of homemade whipped cream.

This easy homemade potato soup recipe is a staple side for steak dinners at home or an amazing comfort meal on a chilly day.

Peanut butter overnight oats are a no-cook make-ahead breakfast that takes just 10 minutes to prepare. They're creamy, delicious and packed with protein for a wholesome start to your day!

Get a whole new perspective on the underappreciated chickpea with this spicy chickpea and potato curry in a tangy tomato sauce. It’s creamy, filling and heady, with wonderful aromas.