I spend a lot of time in the kitchen, especially when our four children and nine grandchildren come to visit. They always ask for this salad when they're here for dinner.

These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice.

This raspberry smoothie bowl is loaded with protein and a few of my favorite toppings: granola, coconut and chia seeds. Best part? It's ready in just 10 minutes! —Andrea Potischman, Menlo Park, California

Baked scrambled eggs make cooking for a crowd a snap. Stir once, and let the oven do the rest!

Sweet and crunchy copycat Taco Bell cinnamon twists are ridiculously easy to make at home, so skip the drive-thru!

The airy beer batter of this fried fish sandwich tastes even better with the creamy homemade tartar sauce and crunchy coleslaw.

Vegan collard greens have all the flavor of the classic southern side dish without the meat. They're easy to make, full of healthful nutrients and perfect alongside other vegan staples. PS: Meat eaters will love them too!

This Sephardic charoset is perfect for your Passover table and to have on hand throughout the week.

With fully set egg whites and creamy, runny egg yolks, over-easy eggs are, in my opinion, the best way to cook an egg. Here’s how we do it over at Taste of Home.