This recipe is excerpted from the cookbook.” Linda was ahead of her time on plant-based eating in the ‘80s and ’90s — today, ...

Whether you’re setting out a quick nibble before the big meal or building a festive grazing board, these spiced nut and seed recipes make holiday hosting a little bit easier. A batch of Spiced Candied ...

Parsnips are sick and tired of being compared to carrots. They are their own thing, sweet and earthy, with the nuttiness of a Jerusalem artichoke (sunchoke). Using an easy two-step stovetop cooking ...

This recipe is excerpted from the cookbook “Linda McCartney’s Family Kitchen.” Linda was ahead of her time on plant-based ...

The Niagara Falls Culinary Institute shares a recipe with us each week on Daytime Buffalo. Here’s how to make this week’s recipe, Spicy Peanut Pantry Noodles. 1. Bring a large pot of water to a boil ...

Enough peanut sauce could make even shoe leather taste delicious. Nutty, salty, spicy and bright, my version is a melody of flavors that relies on just a few simple pantry ingredients to make ...

This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, a savory-spicy condiment made with dried chilies, garlic, nuts and seeds that are fried in oil, then pureed. In ...

Every year around this time, we make a big batch of spiced pecans. Some go in bags or jars and become holiday gifts; others get sprinkled into salads, tossed on ice cream or crumbled over roasted ...