Baking

A hearty one-pan vegan enchilada skillet with sweet potato, black beans, and melty cashew cheese sauce, ready in 30 minutes.

Wholesome oat-based muffins loaded with brown sugar streusel and fresh apple. Easy to prep ahead for breakfasts and lunchboxes all week.

A creamy, veggie-packed coconut curry with white beans and tofu, ready in 30 minutes. One skillet, fully vegan, and budget-friendly.

Tender rotisserie chicken, Hatch green chiles, and cream cheese come together in a rich, melty enchilada you'll make again and again.

Flaky cod fillets baked with a crispy parmesan and panko crust. A simple 30-minute dinner with little prep.

A hearty fall soup packed with leeks, delicata squash, carrots, and potatoes. From the new Love & Lemons cookbook, Pop of Flavor.

Melitzanosalata is a silky, smoky Greek eggplant dip made with just a handful of everyday ingredients. Easy to make at home in minutes.

A crisp radicchio and apple salad with smoky candied pepitas, walnuts, dates, and Gouda, finished with a simple homemade vinaigrette.

Cook Thai green curry in September, leave a comment by the 30th, and you could win a $100 Whole Foods gift card.

A roundup of September recipes for fall, from apple salads and crockpot dinners to apple cider doughnuts and game-day snacks.

Peanut chicken, coconut rice, and bright ginger slaw come together in one satisfying bowl. A quick, flavor-packed dinner worth making on repeat.

A bright, hearty vegan eggplant bolognese made in one pot. Perfect for late summer, with bold Italian-inspired flavor in 30 minutes.