From the Publisher of New York Times Bestseller The Mediterranean Diet for Beginners
The Mediterranean Diet Cookbook makes it easy to transition to a Mediterranean diet, one of the healthiest diets in the world, with 150 Mediterranean diet recipes that are delicious and easy to follow. These healthy recipes use fresh, whole foods that are low in carbohydrates and fats, and naturally high in disease-fighting phytonutrients and antioxidants. The Mediterranean diet plan is full of flavorful foods that are scientifically proven to reduce the risk of cancer and cardiovascular disease.
Let The Mediterranean Diet Cookbook change your diet forever with:
150 Savory Recipes for delicious breakfasts, salads, soups, seafood and meat dishes, snacks, desserts, and more
Healthful Ingredients and super-foods packed with omega-3s, antioxidants, and fiber
Detailed Information on how a Mediterranean diet can help you lose weight, feel better, and drastically improve your heart health
Recipes include: Chicken Marsala, Italian Breaded Shrimp, Roasted Pork Tenderloin, Greek Kebabs, Baked Ziti, and much more!
The Mediterranean Diet Cookbook: A Mediterranean Cookbook with 150 Healthy Mediterranean Diet Recipes will show you how to live and eat healthfully on a Mediterranean diet, without sacrificing flavor.
At first, it may seem as if pumpkin and chocolate wouldn’t pair well. But if pumpkin chocolate chip cookies or pumpkin brownies couldn’t convince you, our chocolate pumpkin tart definitely will. The creamy fall-spiced pumpkin filling baked in a bitter chocolate crust with a ganache topping forms a powerhouse of complementary flavors. It’s kind of like a sophisticated version of pumpkin pie, with an elevated taste and matching look. I love crystallized ginger as the finishing touch, but you could also use candied pepitas.
Chocolate Pumpkin Tart Ingredients
All-purpose flour: All-purpose flour makes a tender, sturdy crust.
Baking cocoa: I always like to splurge on the best cocoa powder for quality-tasting chocolate desserts.
Pumpkin pie spice:Pumpkin pie spice is the perfect blend of fall spices. It’s so much easier to use than measuring cinnamon, nutmeg, cloves and ginger one by one.
Butter: This recipe calls for only one stick of butter. Melt it and let it cool slightly before use.
Pumpkin: Use canned pumpkin puree, not pumpkin pie filling.
Eggs: Eggs give classic pumpkin pie filling that custardy texture.
Orange zest: Orange zest may seem unexpected, but it’s a wonderful pairing with chocolate and pumpkin. Be sure to zest only the orange’s outer skin, not the bitter white pith underneath.
Heavy whipping cream: Heavy whipping cream thins the pumpkin filling without the filling losing richness. The cream also helps create the shiny chocolate ganache on top!
Ganache: Our chocolate pumpkin tart is finished with a gorgeous chocolate ganache. You can even add candied ginger as a decoration so the tart looks truly worthy of a bakery case.
Discover how simple clean eating can be when you have a slow cooker. Filled with easy and delicious recipes, The Clean Eating Slow Cooker is your essential guide to healthy masterpieces. Baked Berry Oatmeal, Mushroom Risotto, Butter Chicken, Beef Brisket BBQ…sample 130 clean dishes your taste buds will love—and your body will too.
Want to learn more about clean eating? Never used a slow cooker? The Clean Eating Slow Cooker features guides that help you learn the benefits of eating clean, picking the right foods, and mastering your slow cooker.
The Clean Eating Slow Cooker includes:
130 sumptuous recipes—Make clean eating easy with recipes that are perfect for your slow cooker—and take 20 minutes or less to prep.
Slow cooking for clean eating—Learn why the slow cooker is perfect for clean eating, plus the best ways to use your slow cooker.
Information at a glance—Pick your perfect dishes thanks to key nutrition information, plus clear labels for specific diets and dietary restrictions.
Healthy living and clean eating is now convenient thanks to The Clean Eating Slow Cooker.
Mechado is one of those Filipino dishes that always tastes like home to me. It’s a slow-cooked beef stew with potatoes and carrots simmered in a tomato-based sauce. My mom used to make this for us when I was growing up, and it’s still one of my favorite meals. Whenever the pot was simmering on the stove, I knew dinner was going to be something comforting and delicious.
A lot of Filipino stews share similarities, but each has its own character. Afritada uses chicken and usually has a lighter tomato base, while kaldereta is known for its richer flavor and sometimes includes liver spread. Menudo is usually made with pork, along with smaller diced vegetables. Mechado sits somewhere in between — still tomato-forward, but with tender beef chuck that makes it especially satisfying. It’s cozy, hearty, and one of the most comforting meals you can make.
Why You’ll Love It
The best comfort food. With tender beef, rich sauce, and hearty vegetables, it’s a classic Filipino stew that the whole family will love.
Make it two ways. You can cook it low and slow on the stovetop, or in the oven. It’s perfect for making ahead, too!
Tips from Our Recipe Tester
This recipe tastes like my childhood. The beef was tender and the veggies were well-cooked. My daughter couldn’t get enough of the sauce. It was rich with depth and very flavorful. I appreciated that there were two cooking options, which gives flexibility to the cook. —Kristina, September 2025
Credit: Photo: Alex Lepe; Food Styling: Brett Regot
Key Ingredients in Mechado
Boneless beef chuck roast: Trim the excess fat and cut into 1 1/2-inch pieces.
Aromatics: Yellow onion and garlic build the foundation of flavor.
Vegetables: Use a combination of Yukon Gold potatoes, carrots, and red bell pepper for the stew.
Tomato sauce: This creates the rich, tangy base that mechado is known for.
Soy sauce: Adds umami and savory flavor.
Bay leaves: When simmered in the sauce, they add their signature aroma that ties the whole dish together.
You know the holidays are approaching when cranberries arrive at stores and outdoor markets. Their ruby-red hue and sweet-tart bite make cranberry recipes a seasonal favorite, whether baking a sweet treat, stirring up cocktails or making a savory cranberry-glazed roast. Fresh cranberries brighten quick breads and hearty stuffings, while dried ones offer a subtle hint of sweetness in salads and sides.
Our collection celebrates the many ways to enjoy the fruit, from simple drinks and sauces to creative dips and mains. There are tangy cocktails, party-worthy pinwheel recipes and larger-format meals, like cranberry short ribs and meatballs. It also has fun and indulgent cranberry dessert recipes, perfect for a holiday cookie party or afternoon tea. With so many sweet and savory cranberry ideas, you won’t need to repeat flavors.
When shopping for fresh cranberries, look for firm, plump, deeply red ones. Before using, sort through the bag to remove any brown or wrinkled berries. No two berries will taste the same, so if your dishes are more tart than intended, balance the sharp edge with a drizzle of honey, maple syrup, agave or simple syrup. Don’t forget to toss a few bags in the freezer to enjoy cranberry recipes long after the season ends.
With its small, slippery dumplings and flavorful broth, wonton soup is comfort food at its best. Our wonton soup recipe includes pork-and-shrimp wontons with silky wrappers that bob around in a soothing chicken broth with tender baby bok choy. You can bulk up the soup with a copious amount of wontons or make a lighter, healthier version with more of the leafy greens.
Making wontons is a process, but it’s worth the effort. Gather with family or friends for a dumpling-wrapping session. The filling comes together easily, and once you get into the rhythm of wrapping, you’ll surprise yourself with how quickly you’ve mastered it. Make a large batch of wontons to stock your freezer; that way, you’ll always have some available for a quick snack or meal.
What is wonton soup?
Wonton soup is a classic soup recipe with a light broth and small, bite-sized dumplings. The thin, smooth wheat-based wrappers surround savory fillings, the most common of which are pork or a mix of pork and shrimp. The meat is seasoned with a dash of Shaoxing wine, fresh green onions, fragrant ginger and nutty sesame oil. Coarsely chopping the shrimp allows you to see and taste them in the filling.
How to Make Homemade Wontons
The main tip for successful wonton wrapping is to set up your workstation before getting started. Stay organized by dividing the filling into two or three containers, and setting one container in a bowl of ice to keep it chilled as you work (store the others in the fridge). Keep the wrappers covered with a damp towel or storage wrap so they don’t dry out as you assemble. Have a sheet pan or two lined with parchment or wax paper, or lightly dusted with flour to land the wontons.
Wrap one wonton at a time until you get into a rhythm. Then, create an assembly line by placing two (or more) wrappers before you. Top each with a scoop of filling and moisten the wrappers. Wrap up the filling and transfer the wontons to the sheet pan.
Wonton Soup Ingredients
Pork: Ground pork is the most common meat used for a basic wonton filling, but you can also use ground chicken if you prefer.
Shrimp: Another common addition is chopped shrimp, which makes wontons more luxurious. Use uncooked fresh or frozen shrimp that has been cleaned and deveined.
Green onions:Green onions add color and a fresh flavor to the filling. It does double duty as an optional—but highly recommended—garnish in the broth. Smaller, slender green onions are sweeter and more delicate than larger ones.
Gingerroot:Fresh ginger is a common aromatic in Chinese dishes. Minced ginger is more easily incorporated into the filling, and a chunk of ginger used to flavor the broth is easier to fish out.
Soy sauce and salt:Soy sauce provides umami, while salt adds a cleaner, purer salty flavor to the filling and broth. We like to use reduced-sodium soy sauce to keep the salt content in check.
Shaoxing cooking wine: Shaoxing wine, used to flavor the filling and broth, is a slightly sweet Chinese rice wine with briny notes. This pantry staple adds fragrance, umami and complexity to marinades, sauces and braises. Look for ones that are amber in color and not clear. Store it in a cool, dry place for up to a year or in the refrigerator if you want to store it longer. Dry sherry or sake are suitable substitutes if the recipe calls for a small amount and you can’t find Shaoxing wine or don’t want to buy a whole bottle.
Sesame oil: Sesame oil provides a rich, nutty flavor and aroma. Look for sesame oil labeled as toasted or roasted.
Pepper: Ground peppercorns add another flavor to the filling. You can use white or black pepper; white pepper has an earthier and sharper flavor than its black counterpart.
Wonton wrappers: Wonton wrappers are thin, square sheets of dough made from wheat flour, salt, water and sometimes cornstarch, egg or yellow food coloring. Be sure to use wonton wrappers, not dumpling, egg roll or spring roll wrappers. Look for them in the refrigerated section (wonton wrappers sold in Chinese markets are often thinner than the ones in American grocery stores and will make more delicate wontons). Avoid packages that show broken pieces or torn wrappers—they’re old and dried out. It’s helpful to buy more than one package if the one you purchased is dried out. You can always throw the other package in the freezer.
Chicken broth: Chicken broth is the customary base for wonton soup. To control the saltiness, use reduced-sodium chicken broth or homemade chicken broth if you have it. Avoid chicken broth with herbs or spices that don’t jive with Asian flavors.
Sugar: We sweeten the soup with sugar to balance it out.
Baby bok choy: Bok choy is a Chinese leafy green with mild-flavored, tender leaves and a crisp, smooth, sweet stem. You’ll find bok choy in all sorts of stir-fry and soup recipes. Look for bright-colored leaves and firm stems. Wash it well, as dirt likes to hide in the stems.
Hot chili oil: The optional hot chili oil provides a nice spicy kick to the soup. Chili oil and chili crisp are different, but you can use chili crisp if that’s what you have. Adjust the spice level to your taste.
Autumn is the bridge between the warm days of summer and the busy, chilly holidays, and these fall dessert bars welcome and celebrate the flavors of the changing seasons. Filled with pumpkin, maple, apple, and cranberry, these comforting treats are easy to slice, simple to serve, and fit for both weeknight cravings and festive gatherings.
As expected, pumpkin dessert recipes are prevalent throughout the collection, whether paired with chocolate, cream cheese, or warm fall spices. But these easy fall dessert bar recipes also offer many other flavor options. Try buttery squares of apple-filled bars reminiscent of a classic apple pie, or easy treats full of crunchy nuts complemented by caramel, white chocolate, or cinnamon.
Most recipes are made from scratch, perfect for a cozy afternoon baking project. If you are short on time, try a no-bake cereal treat bar or one that uses cake mix, so it takes minutes to assemble and get into the oven. Many of these recipes freeze well, so you can bake once and enjoy for months whenever you need something sweet.
That small box of pudding mix in the pantry may not look like much, but our recipes with vanilla pudding prove how versatile it can be. With a silky texture and mellow sweetness, vanilla pudding easily transforms into the base for pies, cakes, trifles and easy no-bake desserts.
These vanilla pudding dessert recipes range from rich and decadent, like a toffee brownie trifle or chocolate éclair, to lighter and fruit-forward, such as strawberry bliss or raspberry coffee cake. On warmer days, you can make frozen treats like pops and ice cream sandwiches in different flavors. Moreover, a simple swap to nondairy milk or adding a handful of seasonal fruits and spices can fit these recipes for any occasion, including potluck desserts.
Whether you’re looking for a quick weeknight treat, craving a nostalgic favorite or wanting a fresh spin for gatherings, these desserts using vanilla pudding prove the mix is anything but ordinary.
Curry isn’t a single dish; it’s really a family of spiced stews, each defined by a fragrant mix of aromatics and seasonings rather than one standard formula. Many curry recipes call for a jarred powder, but in this slow-cooker vegetable curry recipe, flavor comes from individual spices—turmeric for earthiness, cinnamon for warmth, coriander for citrusy lift and cayenne for heat—so you can taste their complexity as they meld together. Garlic, onion and ginger lay the foundation, while tomato paste adds depth and a gentle acidity.
The slow cooker takes over from there, coaxing sweetness from carrots and sweet potatoes, softening cauliflower until it’s tender, and letting chickpeas soak up the flavors of the spices. Coconut milk rounds everything out with a velvety finish, while cilantro and lime add brightness. The result is a richly spiced, homemade curry that tastes fresher and more vibrant than anything you’d get from a premixed powder. Plus, heart-healthy slow-cooker recipes like this often make enough to pack away for leftovers (it freezes well, too).
Slow-Cooker Vegetable Curry Ingredients
JONATHAN MELENDEZ FOR TASTE OF HOME
Canola oil: Canola is a neutral cooking oil that allows other flavors to bloom. It adds a touch of richness without overpowering the dish.
Aromatics: Onion and minced garlic blend seamlessly into the sauce.
Spices: Many curry recipes call for ground coriander, cinnamon, ginger, turmeric and cayenne pepper. Coriander adds a citrusy, slightly floral note; cinnamon contributes a subtle sweetness and warmth; ginger introduces gentle heat and a zesty lift; turmeric lends an earthy, slightly bitter flavor and gives the dish its vibrant golden color; and cayenne delivers a touch of fiery heat that cuts through the rich coconut milk.
Tomato paste: Tomato paste adds concentrated acidity and umami that strengthen the base of the sauce. Its deep red color also enhances the curry’s visual appeal. Cooking the tomato paste with the spices intensifies its flavor.
Garbanzo beans (chickpeas): Chickpeas supply a hearty texture and plant-based protein that make the curry filling. When mashed, they thicken the sauce for a creamier consistency.
Vegetables: This hearty stew features sweet potatoes, cauliflower, carrots and tomatoes. Make sure to use sweet potatoes and not yams (there is a difference!). Frozen cauliflower florets work perfectly fine here. The best types of tomatoes are plum tomatoes or on-the-vine tomatoes from the grocery store. In a pinch, use drained canned diced tomatoes.
Chicken broth: Chicken broth infuses the curry with savory, umami-rich flavor and provides enough liquid to braise the vegetables evenly. Use your favorite store-bought brand, or homemade chicken broth if you have some on hand.
Light coconut milk:Coconut milk brings creaminess and a hint of tropical sweetness without overwhelming the spices. Its fat content smooths out the sauce and ties flavors together.
Seasonings: Salt and pepper heighten the flavors of the spices and vegetables, and ensure the curry tastes balanced.
Fresh cilantro: Cilantro adds a burst of herbal brightness at the finish. Its fresh flavor contrasts with the long-cooked vegetables. If you’re one of many who think cilantro tastes like soap, use parsley instead.
Cooked brown rice: Rice serves as a hearty base that absorbs the flavorful sauce. Its nutty character complements the earthiness of the curry. The best way to cook rice is with a rice cooker, but making it on the stove works well, too.
Lime wedges: When squeezed over the curry, lime juice brings tang and freshness. This acidity balances the richness of coconut milk.
Plain yogurt (optional): Yogurt offers a cool, creamy counterpoint to the curry’s heat. It can also add tanginess that complements the spices.
Mix diabetic-friendly and family-delicious in one easy pot.
If you are one of the 30 million Americans struggling with diabetes, the biggest obstacle to meal preparation can be life. Since staring into the refrigerator waiting for inspiration isn’t an option, having a simple, delicious, and practical diabetic cookbook like The One-Pot Diabetes Cookbook, is essential to managing your condition.
With clear recipes and guidance, this dedicated diabetic cookbook will help you prepare balanced, full meals that will feed your whole family in one pot. Cooking becomes more convenient, mealtime becomes more integrated, and all with just a few kitchen tools and basic cooking techniques—a truly family inclusive diabetic cookbook.
This diabetic cookbook features:
Many “one-pots”—Preparation options range from a slow cooker to a soup pot, to just a simple salad bowl.
Shopping made easy—A diabetic cookbook filled with recipes containing minimal ingredients that are easy to find at the grocery store.
Tips and advice—Feed your brain with nutritional and useful knowledge about living with diabetes.
Simplify your life and health with a diabetic cookbook written around delicious one-pot meals.
Recipes include: Mandarin Orange Chicken Salad, Steak Fajitas, Pot Roast with Vegetables, One-Pot Beef and Veggie Lasagna, Jamaican Jerk Ground Beef Skillet, and Slow-Cooked Seafood Chowder
Editorial Reviews
About the Author
Kathy Birkett, RDN, LD, is a registered dietitian nutritionist with a passion for helping people get and stay healthy while enjoying flavorful meals. She has led weight loss groups, diabetes classes, cardiac rehab nutrition programs, and individual nutrition therapy sessions. Connect with Kathy on Twitter @KathyBirkettRDN and Facebook at Facebook.com/NutritionForTheHealthOfIt. –This text refers to an alternate kindle_edition edition.
Review
“I would recommend this book if you are trying to cut carbs to reduce your HbA1c and obtain a healthier body weight. This book is different from other reduced-carb meal plans in that it is based on a carb % rather than limiting everyone to the same number of grams per day, and these meals are healthy rather than low carb and high fat/high protein. Low carb dieting has to be done correctly to produce healthy results, and with Kathy’s book, you should be on your way to a healthier you!”—Tamara S. Herman, RD, LD, CDE
“I love this cookbook! The first two chapters, while written for diabetics, are very informative and useful for anyone who wants to follow a healthy diet. The recipes are easy to follow and are great for any diabetic who is wanting to eat healthier but doesn’t know where to begin. I plan to share this cookbook with my patients and families to help them better navigate the world of healthy eating!”—Nancy Farrar, NP
“The One-Pot Diabetes Cookbook is a treasure of healthy, delectable meals made simply in one pot for diabetes. Kathy Birkett includes important teaching points that are easily understood.”—Ann Shalley, MD –This text refers to an alternate kindle_edition edition.
Good Food, Good Meat, Good God, Let's Eat! 