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Greek Burgers with Feta Sauce

Greek Burgers with Feta Sauce

Greek-style chimichurri and feta sauce pack a delicious flavor punch. You can also serve the three-ingredient sauce with cut veggies, pita chips or dolloped on salad.

Serves 4

Mexican Fish and Chips

Mexican Fish and Chips

Nachos + fish = a delish baked seafood dish! Serve with rice and beans on the side.

Serves 4-6

Half and Half Upside-Down Pizza

Kids and grown-ups will flip over this cool new way to make pizza! You can use the suggested topping combos or make your own!

Serves 4

Soba Bowls

Soba Bowls
Rachael Ray

This noodle soup offers a chance to pair up foods kids already love with new ones they might be hesitant to try. Individualize according to your family's tastes!

Serves 4


  • 1/4 cup high-temperature cooking oil, such as safflower or canola oil
  • About 1/2 pound shitake mushrooms, thinly sliced
  • About 1/4 pound maitake (hen of the woods) mushrooms, thinly sliced
  • 2 carrots, peeled and cut into matchsticks
  • 1 large parsnip, peeled and cut into matchsticks
  • 2 medium leeks, trimmed and cut into matchsticks, washed and well-drained
  • 1 2-inch piece of fresh ginger root, peeled and grated
  • 3-4 cloves garlic, thinly sliced
  • 1 Fresno chili pepper, halved, seeded and thinly sliced
  • Salt and black pepper
  • 8 cups chicken stock or vegetable stock (64 ounces)
  • 4-6 tablespoons Tamari (dark soy sauce), to taste
  • 1/4 pound enoki mushrooms, separated
  • 1 package soba or 1/2 pound whole wheat spaghetti or thin spaghetti
  • Chopped shiso leaf or cilantro, for garnish
  • Chopped scallion greens, for garnish


  1. Heat the oil in a soup pot or Dutch oven over medium-high to high heat. Add the shitake and maitake mushrooms. Brown the mushrooms until nutty and fragrant, then add the vegetable matchsticks, ginger, garlic and chili pepper; season lightly with salt and liberally with black pepper. Stir fry for a minute or two, then add the stock and bring the soup to a boil. Season with 4-6 tablespoons of Tamari. Add the soba or spaghetti and cook to just tender. Stir in the enoki mushrooms.
  2. Using tongs, fill the bowls with noodles, mushrooms and vegetables. Ladle broth over the top and garnish.
  3. Serve with chopsticks and a large spoon for slurping.