Articles by Katy Beskow

Authentic tomato fritters are a staple on Greek islands. But now you can get that Mediterranean taste in your own kitchen with this simple recipe.

Bake these hearty oat bars for an on-the-go breakfast or a light, afternoon pick-me-up.

Roasting broccoli takes the humble vegetable to new flavor levels. Combine with a hint of chili, garlic, and lemon for a satisfying dinner.

Vegan cooking doesn’t get much easier than this subtly spiced vegetable-packed soup.

Luscious coconut milk and red Thai curry paste give this easy five-ingredient soup layers of flavor.

These aromatic, straight-out-of-hot-oil Indian snacks are the perfect way to use up those slightly limp carrots hiding out in your vegetable drawer.

Try this simple one-pot dish for a warming lunch, or serve it cold as a scrumptious side dish.

Serve up these flapjacks with toasted pecans, coconut whipped cream, and maple syrup for the ultimate speedy breakfast.

Kids will love these speedy and colorful noodles; simply omit the red chili to reduce the heat.