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Celebrate the flavors of fall with chicken cooked in a fast apple-cranberry sauce. If you prefer a less tart flavor, try dried cranberries instead of fresh. Serve with quick-cooking wild rice and roasted Brussels sprouts.

Got leftover Halloween candy? Make those calories go further with these marshmallow-infused squares!

Olives are one of the many foods that inspires either devotion or derision. Pair olives with your food as you would wine. General guidelines are based on matching the intensity of the flavors, but ultimately, the choice must suit your taste. Enjoy your favorite olive in one of these great recipes.

A simple fresh salsa, chopped to a pleasing texture in the food processor, is all you need to complement succulent roast salmon. This salsa is endlessly versatile, so try it with other fish, chicken breasts or on top of scrambled eggs.

If you make a batch of these on the weekend you'll have plenty to share with friends and have a healthy breakfast ready for you and the kids to walk out the door on a busy morning.

Think you don't like turnips? This swap for a Jersey diner classic just may change your mind. They blend seamlessly with sliced potatoes, saving you tons of carby calories! 

Fall: It’s the season of football, pumpkin spice lattes, and crisp golden leaves. Along with the changing temperature, autumn ushers in a whole new array of flavors to enjoy in soups, meat courses, and our favorite, desserts. 

Spaghetti squash is easy to cook. Choose the method you prefer - bake, microwave, boil, or slow cooking - they all work well. Grocery stores are filled with bins of winter squash right now, so take advantage of in-season pricing and cook up a delicious bit of spaghetti squash tonight. One of these terrific recipes is sure to become a family favorite!

This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Sicilians or a combination of both. Serve over whole-wheat egg noodles with a mixed green salad on the side.

It's a childhood favorite with a grown-up twist and guilt-free stats! Sweet, cheesy, comfort-food goodness.

Leeks are remarkably nutritious raw or cooked. Sample the lovely 54 calorie per cup leek in one of these delicious recipes and let this tasty vegetable win you over with its ease of preparation and delicate flavor.

Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir.

Grab a mug and a few ingredients, and you're less than five minutes away from coffee-cake heaven!

The oldest known recipe for beer was carved onto a Mesopotamian clay tablet about 4,000 years ago. For modern cooks beer is not just a grain based beverage, it's a delicious seasoning. For those that do not care to cook with beer, a simple guide for substituting other liquids is included. Grab your cans and bottles and let's get cooking!

This delicious guacamole recipe replaces half the amount of high-calorie avocado in a traditional guacamole recipe with a stealth, low-calorie vegetable—zucchini—to cut 100 calories and 6 grams of fat so we can eat more guacamole with fewer calories. We use the microwave to cook the zucchini until it’s very tender, but you can steam it on the stovetop if you prefer.