Pumpkin Seed

A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.

Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.

Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.

This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure total volume stays the same.

Speculoos cookies in "butter" form add a spicy complexity to pumpkin purée for a new spin on the classic fall dessert.

This Filipino-style chicken stew is bright with vinegar, rich with coconut milk, and redolent with the aromas of turmeric, ginger, and bay leaves.

An egg white is the secret ingredient that helps this savory granola form crunchy clusters.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

Whether you're following a grain-free diet or not, this coconut, almond, and mixed seed granola is so good you'll never miss the oats.

Juicy wild blueberries and a subtle sweetness from the mint pair well with the vegetal taste of greens in this aromatic smoothie.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

Enchiladas stuffed with richly spiced slow-cooked beef are the ultimate weekend cooking project.

Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

Tossed with crunchy pumpkin seeds and drizzled with nutty brown butter is the best way to eat roasted cauliflower.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie is a breeze to make.

The glorious thing about delicata squash opposed to other autumn squash is that the skin is absolutely edible once roasted. The maple and spice here play off it's naturally sweet flavor.