recipes

It's a staple at Summer BBQs, but when you're trying to make healthy choices, many macaroni or pasta salad recipes are far too high in fat, calorie, and sodium. Swap out your old recipe for this fiber-filled salad; crisp veggies, whole wheat pasta, plus a low-fat dressing come together to create a tasty pasta dish that's less than 215 calories per serving and packed with vitamins A and C.

Between the chopped pickles and tangy dijon mustard, the flavor of this vegan Summer side is so good you won't even miss the mayo! Keep reading to learn all about your new favorite pasta salad recipe.

Perhaps it was an influential trip to farm camp as a youngster, or maybe it was out of sheer stubbornness, but I've only come around to eating red meat in the past few years.

It's easy to understand a deep-seated fear of cruciferous vegetables (I still can't stomach broccoli), gloppy (or velvety, depending on your perspective) mayonnaise, or pungent hard-boiled eggs, but steak-phobia is a tougher sell.

Even the most ardent carnivores will respect one's choice to eschew animal flesh, but I'm still perplexed by my avoidance of red meat (and red meat only). Thankfully I've since learned the err of my ways and have taken to juicy steaks, tender braised short ribs, and silky carpaccio with alarming intensity.

Keep reading for the mouth-watering recipe.

Perfectly ripe and juicy nectarines, peaches, and other stone fruit practically beg to be eaten by the bushel out of hand. But when a bowl of still-firm fruit sits in my kitchen, the wait for them to hit their sweet spot can be agonizing. Enter What Katie Ate, an inspiring Australian food blog and now a gorgeous cookbook by the same name — with an elegant (and easy) solution.

Nectarines transform from tough and overly toothsome to sweet and succulent when halved, drizzled with honey, and baked in a hot oven until tender. This brief turn in the oven is truly all that's needed to boost their flavor, but a sprinkling of almond praline and vanilla crème fraiche makes for an extraspecial touch. Serve them as dessert, for brunch, or at any time of day really; just make sure you try them while these glorious gifts of nature are in season. Once you're done devouring your fill, take a gander at what else lies between the pages of Katie Quinn Davies's What Katie Ate — it'll be worth your while.

Get the must-make recipe.