Maple, Pecan, and Sour Cherry Granola
Alex Lau
If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.
A nourishing, cozy breakfast you can throw together with fresh or frozen berries.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.