How does a warm and creamy squash curry sound to you right now? Good, right?! This vegan curry is made with rich coconut milk and infused with enough spices to make your tongue tingle. It's the kind of dish that makes you look forward to dinner all day long. More

I first came across "Aunt Cleo's Chicken Pie" while digging through my fiancé's tattered purple recipe folder, filled to the brim with handwritten index cards that his mother, Tina, had originally sent with him to college. We were only in the beginning phases of dating when I rummaged through the file, but I figured out pretty early that he was a sucker for his mom's home cooking. More

Are you as addicted to crispy, crackly kale chips as we are? Well, you don't have to stop there. Just about any leafy green can be turned into an easy and, oh yes, healthy snack. More

When I'm feeling sluggish from too much indulgent eating, I skip the juice cleanses and complicated diets and instead focus on one simple, daily change to jumpstart my healthy eating habits. More

In my opinion, sweet potatoes are a superfood on many levels. Not only are they incredibly nutritious (a 1-cup serving offers 65% of our daily requirement for vitamin C and as much as 700% of the recommended daily requirement for vitamin A), they also have a fairly low glycemic index of 17. They're also easy to find, easy to store, easy to cook, and they can function equally in sweet or savory recipes. But most importantly, they're delicious. More

Q: I am overrun with turnips from my CSA! I've tried mashing them into potatoes and braising/roasting them, but so far everything got a big ole thumbs down from my husband. Any other ways to use up my plethora of turnips?

Sent by Linda More

They say it ain't easy being green, but I beg to differ. Green smoothies may seem intimidating at first glance, but the truth is they're delicious, not to mention healthy and filling. The key is adding just the right amount of sweetness (usually with a sweeter fruit like banana, mango, or pineapple) to keep the drink from tasting too bitter. More

We've finally composted or given away the last of the Christmas cookies and frozen any remaining leftovers. I'm sure you can relate to the fact that the past few weeks have brought about many heavy meals and more sweets than we usually eat. To lighten up, I've dusted off the juicer and am vowing to make salads for lunch for the next few weeks. We have our go-to salad of farmers' market lettuces, goat cheese, and a lemony vinaigrette. But it's nice to mix things up for the New Year, and move beyond our tried-and true favorites. More

If you're looking for a new project (or three!) to tackle this year, fermented foods are where it's at. We're talking things like homemade kimchi, creamy Greek yogurt, and maybe even a bottle of mead or two. Why not?! With Real Food Fermentation by Alex Lewin as our guide for all things fermented, brined, and funky-fied, projects like these become totally doable. More

Creamed spinach is a classic, decadent side dish, but it also makes a fine nest for baked eggs. Despite its name, cream weighs down the spinach, so half-and-half or whole milk is a better choice. On the other hand, skim milk is puny, meager, and inadequate. Starting with fresh spinach requires an extra prep step, but the flavor and texture are so superior to frozen spinach that it's worth it. (You can make the creamed spinach the night before!) More