I tried to make kale chips a few years ago when a friend told me how much she swears by this simple, healthy snack. A bad oven and an impatient cook (guilty!) burned them just a little bit. And you know what? They were terrible! But, after tasting some incredibly flavored dehydrated kale chips, I made it my mission to try again and to make them successfully at home — but without a dehydrator. And you know what? It worked! Here's your ticket to healthy-style Doritos. Seriously. More

My love for The Snack runs deep—crunchy, salty, sweet, chewy, or otherwise. I would live on snacks if I could, and in college, I think I did. This is why I quite literally squealed with glee when I saw this new book by Lara Ferroni. She covers everything from how to make our own Thin Mint Cookies and yogurt-covered raisins to homemade Cheetos and tater tots. (Along with gluten-free and vegan versions of every single recipe. Hello!) The next chance I get, I'm headed straight to the kitchen with this book in hand. More

I've shared how much more likely I am to eat breakfast when it's a meze style – I just love being able to sample from a spread of olives, cheese, fresh vegetables, bread. Pita is nice, but when I have a little extra time, I make up a batch of manakish zaatar to eat over a few days. Topped with a fragrant, zingy blend of spices, these Lebanese flatbreads make lovely snacks and appetizers, too. More

Green beans are sometimes touted as the elemental food of the garden, meant to be picked and eaten with a bare toss in the frying pan. But I think that this does most green beans a disservice. Yes, those baby beans, whip-thin with a delicate skin, are very nice when eaten nearly raw. But most mature green beans are really more delicious after a long, slow braise — toothsome, but not mushy, with fibers broken down into savory flavors. These beans are my favorite way to enjoy fresh or frozen green beans, braised until tender with onion, garlic, white wine, and a touch of spicy pepper and lemon. More

Beans and grains, we love you in veggie burgers, but we're asking you to take a backseat for this one. Like their namesake, the star ingredients in these 10 recipes are all vegetables. From beets to micro sprouts, broccoli to corn, your veggie burger just got a lot more colorful and garden-friendly. More

Fluffy fragrant rice, richly spiced vegetables, and a scattering of raisins, cashews, and herbs make up this colorful and warming biryani. Whether you eat it as a one-dish meal or as part of an Indian feast, it's well worth the effort to prepare. More

Here's a great way to lighten up weeknight meals or just add some variety to your plate. I love the idea of crunchy nibs of cauliflower as a backdrop for a rich stew or some grilled seafood. Have you ever tried this? More

Thinking about pulling out your slow-cooker, now that it's October? If we haven't convinced you yet to break it out of storage, we hope this recipe will do the trick! Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic. More

I have always felt alternately fascinated and frustrated by carob chips. They're advertised as a low-sugar chocolate substitute, but as any true chocolate devotee will confirm, they are definitely not chocolate. So what's up with carob chips? Do you ever bake with them? More

My stepdad brought Indian home cooking into my life. He and my mother had been high school sweethearts, American students at an international school in the foothills of the Himalayas where my stepdad had grown up, stuffing himself on dal and pappadums throughout childhood and cultivating a lifelong craving for fragrant vegetarian curries. Thanks to him and to recipes like this mixed bean masala, it's a craving I now share. Quick, healthy and economical, it's an easy recipe to double and freeze in preparation for chilly winter nights, when the scent of onion, ginger and spices bubbling on the stove will warm up the whole house. More