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Few herbs capture the spirit of summer like basil. Whether you're snipping it fresh from your garden or picking up a bunch at the market, its bright aroma and flavor can transform even the simplest ...
Incorporate Thai flavors into your cooking by making a stir-fry using Thai basil instead of regular sweet basil. Saute ...
Dr. Vegan on MSN
How to Make Vegan Scarpaccia – Zucchini Flatbread
Vegan Scarpaccia is a rustic Italian zucchini flatbread made with thinly sliced zucchini, red onion, and a simple batter of ...
The Takeout on MSN
We Asked Pro Chefs How To Instantly Upgrade Your Weeknight Dinners
Weeknight dinners can often feel like a rush. We spoke to several chefs and have good news that a quick meal doesn't have to ...
20hon MSN
Eco-friendly ways to keep mosquitoes and flies away: Natural repellents, plants, and decor tips
Enjoy a pest-free environment by adopting eco-friendly strategies to repel mosquitoes and flies. Maintain cleanliness, ...
Dr. Vegan on MSN
How to Make Vegan Roasted Tomato & Garlic Pasta
This Vegan Roasted Tomato & Garlic Pasta is rich, creamy, and full of roasted flavor. Made with sweet cherry tomatoes, garlic, and a smooth vegan cream cheese base, it’s a satisfying dish perfect for ...
Ina Garten's tomato sandwich recipe includes an herby basil mayo. I loved the spread so much, I'll use it on other sandwiches ...
Directions: Bring 2 quarts water to a boil in a large saucepan over medium-high. Stir in 2 tablespoons salt until dissolved.
There’s no reason pasta salad has to thud onto plates. A few tweaks — like outside-the-box shapes, livelier dressings and loads of vegetables — will make for a vibrant, make-ahead dish that’s anything ...
When it comes to hair growth, we are all guilty of trying everything under the sun - serums, spa treatments, and that “miracle” bottle someone swears by. But the truth is, some of the most effective ...
If you're looking for a quick and easy way to enjoy this leafy green, stir-fried spider plant with garlic is the way to go. ...
At a farm dinner in Vermont in August, as course after course arrived, all made with produce grown feet away from the barn we ...
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