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Here are recipes and inspiration for celebrating the season.

This aubergine and lentil stew is based on a Palestinian dish named Rummaniyeh. It's vegan, packed with protein, and tastes ...

Italian-style salsa verde is a punchy, briny herb sauce that pairs well with just about any protein you throw at it. And like most herb-based sauces such as pesto or chimichurri, you can be a bit fast ...

This time of year, when you say 'bvrownies' in south Alabama, nobody's thinking baked good. Instead, shrimp recipes are top of mind.

Transfer the chicken, mushrooms and lemon slices to a platter. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.

Add Parmesan cheese and shrimp. Stir and cook until shrimp are pink. Fold in angel hair pasta and parsley. Garnish with green onion tops. Combine pecans, salt, pepper, Cajun seasoning and cayenne ...

Spoon the vinaigrette over each wedge. Garnish with parsley and extra black pepper, if you like. An uber-simple salad, this is a spinoff of the classic iceberg wedge with blue cheese dressing.

He then sliced the dish into pizza-like wedges and finished it with a parsley garnish. Next, he steam-boiled an egg with two yolks inside and plated it alongside the silver pan, adding a pinch of ...

Stir in 2 tablespoons parsley. Garnish with more chopped parsley upon serving. Per serving: 351 calories, 28 grams protein, 7 grams fat (20% calories from fat), 3.4 grams saturated fat ...