This delicious quinoa recipe bursting with superfoods is perfect to make in large quantities on the weekend and eat throughout the week. You can bulk it up by adding a piece of organic chicken, a piece of salmon, or delicious roasted veggies and enjoy it for lunch...

If you are a foodie, then you're probably familiar with the magazine Saveur and its Editor-in-Chief, James Oseland, who also happens to be a judge on the Bravo television show, Top Chef Masters. James' latest creation, Saveur: The Way We Cook, Portraits from Around the World is a...

This fig recipe is simple and delicious! It doesn't require any cooking. All you need are four ingredients for this easy recipe. Get your figs at your local farmers market or natural food store. When figs are perfectly ripe, they are jammy, delicious and healthy!

Since 1988, Organic Valley has transformed American farmland by helping to create a demand for organic food, including dairy, eggs and meat products from small-scale, family-sized farms. A lifelong farmer and organic advocate, George Siemon founded Organic Valley using his unique combination of...

I confess: I am a huge KitchenAid fan. When I registered for my wedding, at the top of my list was the KitchenAid Stand Mixer. The woman at Bloomingdale's who walked me through the store, actually tried talking me out of registering for the stand...

I love to cook and I love to eat real, delicious food. I work from home and I make at least three meals a day in my kitchen. Delicious food, cooking and writing about it is a way of life for me. When the opportunity arose to...

When I thumb through my cooking magazines and cookbooks, I longingly gaze at gorgeous foodie photos and begin to fantasize. I imagine what I'll cook next with this season's inspired ingredients, where I'll shop, who I'll share the food with and the wine I'll pair...

This is a perfect recipe for Meatless Monday or any night of the week you want to go vegetarian (or even vegan, just make appropriate substitutions). Black beans are super affordable (look for them in the bulk section) and high in protein!

Ingredients:

3 ½ cups dried...

Kristine Kidd has been influencing America's foodie culture for quite some time -- she was the food editor for Bon Appetit for 20 years. As the resident food expert, she was responsible for filling the magazine's pages with delicious inspired recipes, wrote a monthly column and even...

This is one of my favorite dessert recipes to make in the summer when berries and stone fruit are in high season. It's simple, easy to make, I can make it ahead of time and it showcases the gorgeous, fresh fruit.

Serves...

One of my icons in the organic food and green movement is the Rodale family. You don't read about the Rodale family in the press much, but behind the scenes they are a silent multimedia publishing behemoth that quietly publishes mainstream books, magazines, websites and more...

I made this pasta after an 8-day road trip from Los Angeles to South Carolina with my mother. Our mission, to deliver a dog, Phoebe, and a truck to Early Branch, SC. What a fabulous trip! We traveled through 10 states over nine days. My...

I am approached frequently with a question that vexes many: How can I eat healthy while traveling? My answer: It's all about the restaurants you choose and the quality of the ingredients they serve. But, if you're like me, that just won't suffice. We want good quality...

Great Greek food is tough to come by in Los Angeles. In my opinion, most Greek food in LA is greasy and far from authentic. Have I had authentic Greek food? Yes. My husband and I took a tour through the Greek Islands,...

I haven't eaten much veal throughout my life because of the inhumane conditions in which the baby calves are raised. The few times I tried a bite of someone's veal dish (against my better judgment), I thought what's the big deal? The meat is...

Photo (CC) Pedro Simoes.

Can eating specific foods get that mojo going? I'm a skeptic about this theory, but curiosity got the best of me so I decided to investigate. Because hey, I'll admit, there are times we could all...