Del Sroufe

There are many very good recipes for scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu—with delicious results.

The orange zest and juice in this recipe brighten the dish and elevate the ordinary black bean to new heights. Serve this with cooked brown rice or quinoa and a salad.

I always make my own sour cream when I want it. I sometimes like to kick up the flavor, as I do…

Barbecue sauce is not just for pork or chicken! I make baked beans and sloppy joes with it, and even use it…

My mom made a version of these savory pancakes for dinner when I was a kid. My updated version is healthier, but…

Traditional Mexican tacos are much more than ground beef and sour cream in a fried shell. There are many, many ways to…

The spices in this hearty vegetable stew are classic flavors of North African cooking—a mix of sweet, savory, bright, and earthy all…

I’ve had a version of beans and rice on my dinner menu for as long as I can remember, mostly because it’s…

This quick and easy pesto pasta dish takes only about as long to put together as it takes to cook the pasta…

The filling for this dish tastes great baked in a ripe, juicy tomato, as in this recipe. Feel free to try the…

Roasting vegetables is an easy way to add flavor to a dish, and, yes, you can absolutely do it without added oil—the…

I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added…