A Classic Gingerbread Recipe made with pantry ingredients that comes together in just a few minutes. Serve it warm with a dab of whipped cream for a quintessential winter treat.
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Sweet, crunchy peanuts mixed in simple syrup get a pop of brightness from lime zest and nice heat from cayenne. They make a delicious snack as is, or for a special treat, coarsely crush them and sprinkle over your favorite ice cream.
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Great for dipping, these savory tots are a simple blend of zucchini, onion, parmesan cheese, eggs, and chickpea flour.
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A hearty pantry soup that combines cannellini beans and French Lentils with tomatoes, carrots or butternut squash, onions, celery, diced tomatoes and grated cheese. Recipe by Toni Lydecker from her book, “Piatto Unico.”
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An appealing mix of tastes and textures—the crunch of a fried tortilla, tangy radish, and romaine contrasting with the creaminess of the beans, cheese, and avocado creates a simply delicious meal that’s ready in minutes.
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This simple blend of just a few ingredients—parmesan, broccoli, garlic, chickpea flour, oil, and eggs—is great as a side or a snack.
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This silky soup expands on the classic Greek chicken soup — chicken broth and rice enriched and smoothly thickened with eggs and lemon — to include diced chicken, carrots, spinach, and orzo pasta.
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Fresh asparagus and cream are the main ingredients for this simply delicious Asparagus Velvet Soup recipe from Rachael Ray. It's a fast flavorful starter for a romantic dinner for two.
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A savory blend of white beans and greens tops the crisp, garlic-rubbed bread that is known as bruschetta everywhere in Italy except Tuscany, where it is called fettunta. A drizzle of good olive oil provides the finishing touch.
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A quick and easy pasta recipe from Rachael Ray that puts fresh zucchini in the spotlight. Mixed with chopped garlic and Parmegiano Reggiano — try a squeeze of lemon for extra brightness — the topping comes together while the pasta boils. Recipe from "Rachael Ray 30-Minute Meals 2."
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Saffron, olives, capers, olive oil, and fresh herbs like basil, parsley, and mint give a depth of flavor to a simple hearty salad of pasta, carrots, mozzarella, and tuna.
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A light plant-based dish with a flavorful combination of coriander, cumin, lemon juice, and cilantro, blended with earthy lentils and sweet summer squash.
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A simple salad of fonio and corn with a bright, zippy lime-cumin dressing that can be ready in a flash.
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A fresh summer salad with nutty chickpeas, cherry tomatoes, roasted peppers, and sweet corn topped by a garlic lemon-dijon dressing. Great as a salad or mixed with pasta.
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A paste made of chickpea flour, garlic, ginger, paprika, cumin, cayenne pepper and yogurt gives a spicy depth of flavor (without too much heat) to roasted cauliflower—with very little effort.
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A Simple Crowd Pleaser of Green Beans, Garbanzo Beans, and Red Kidney Beans with mustard, oil, vinegar, and parsley seasoned sugar, salt, and pepper. Recipe by Rachael Ray.
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Microwaving fish is a fast, effortless way to cook fish to perfection without using any fat or heating up the kitchen.
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Indian-Spiced Fried Rice that is fragrant, flavorful, and ready in minutes. Flavored with onions and garam masala.
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Thin-sliced chicken marinated in coconut milk, grated coconut, lime, and jalepeño, oven-steamed with plantains in banana leaf packets.
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A simple pantry-based chili that gets added depth of flavor from bits of chocolate and molasses. Easy to make and simply satisfying.
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