Much like kale, quinoa is one of those foods. I see it everywhere lately, from food blogs to lunch menus to dinner parties. And there's a good reason why: it's quick to make, simple and inexpensive, and much higher in protein than many other grains. More

Around this time of year, slow cooker recipes start to diminish as more and more folks turn to cooking meals using fresh vegetables and barbecuing outdoors. But slow cookers can have it both ways. They are handy for hearty stews in the fall and winter, but can turn out surprisingly light fare in the spring and summer months. More

Need a gluten–free, vegetarian recipe to bring to a picnic or bbq this summer? This brown rice salad is full of tasty bits of treasure. It's also quick to assemble and you can riff off this recipe with items you happen to have in your pantry. More

According to the American Diabetes Association, 25.8 million people in the United States have diabetes, and 79 million people are considered prediabetic. With those staggering numbers, it's no wonder many cooks are in search of healthy meal ideas for those living with diabetes. Registered dietitian and certified diabetes educator Angela Ginn gave us some tips for satisfying, diabetic-friendly meals, as well as her recipe for tasty tri-color lentil soup. More

As you know, it's Reader Request Week here on The Kitchn, and one request came through loud and clear: more one-pot meals, 5-ingredient, and leftover-worthy recipes! So it's perfectly clear what needed to happen this week: a simple and delicious weeknight chili. More

I developed this recipe specifically for those times when I'm dining solo. It's not that it can't be expanded to feed two or more, but I like the fact that it is my special, alone-time treat. It is truly one of my favorite meals: good, basic, hearty eating that fills me up and makes me ready for whatever life is throwing my way. It's suitable for breakfast, lunch, or dinner. I am very happy to share it with you today. More

People often ask me how much I cook, expecting me to say that I'm in the kitchen chopping and baking every day. But the truth is that I only cook two or three times a week. My not-so-secret secret is leftovers with a capital "L". I say make it once and eat it twice — or more! More

Beets shouldn't be relegated to cold salads or simple roasted vegetable medleys. There are so many wonderful ways to use beets that span each meal of the day, so when readers asked for some new beet recipes that weren't your standard simple beet salads, we jumped at the chance to offer a few of our favorites. More

There's something slightly cheeky about making our take-out favorites at home. We get all the fried, noodle-y, cheese-filled, and sauced-up foods we love, all while saving money and probably eating a little healthier than we would otherwise. Here are some of our favorite take-out classics to make at home. More

Frittatas have saved me on more hungry weeknights than I care to count. As long as I have a few vegetables and maybe a little meat to throw in a skillet, I can have a frittata on the table in about 20 minutes. Let me tell you, there is nothing better than diving into a plate of steaming veggie-filled eggs when you're home late and starving. More