Preheat oven to 350°F. Grease a baking pan with canola oil. Combine flour, salt, baking soda, cinnamon and brown sugar in large bowl. Stir well. Add in almond milk and applesauce, dough will be a bit ...

Roasting Brussels sprouts until they are deeply browned and their outer leaves have crisped is one of the most enticing ways to cook them. The method has turned around countless Brussels-sprout ...

One of my favorite indigenous vegetables that is harvested in the fall, sunchokes are the tuber of a wild sunflower variety. They have a long history of being foraged, farmed and eaten by the ...

Fanny Slater is the winner of The Rachael Ray Show's Great American Cookbook Competition. A native of Raleigh, she now lives in Wilmington, North Carolina, where she is a recipe developer and teaches ...

Real Pickles, a co-op in Greenfield, Massachusetts, that produces a wide variety of sauerkraut, offers "Sunday Morning" ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Makes about 1/2 cup. Note: This rich mayonnaise, spiked with a little lemon, is great on grilled chicken breast or tossed with pasta for a salad. It tastes best when fresh and is so easy to whip up ...

Like the menu at Sean Sherman’s James Beard Award-winning restaurant Owamni, the recipes in “Turtle Island” abstain from using any colonial ingredients, such as wheat, sugar, chicken, beef and dairy.

Recently, I've been smitten with sunflower seeds. Admittedly, it's not an ingredient I normally think much of. In fact, sunflower seeds tend to remind me of really bad salad bars from the '80s. At ...