Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the ...

This quick and flavorful cauliflower and bacon stir-fry combines crispy vegetables with smoky, savory bacon for a satisfying low-carb dish. Ideal for weeknight dinners or keto-friendly meals, this ...

Our best Fourth of July side dishes include summer staples like coleslaw, potato salad, and baked beans, plus salads and ...

Our favorite vegan dinner recipes are just what you'd expect dinner to be: filling and delicious, with a balanced nutritional ...

We're closing in on the Fourth of July, and if you're looking for the perfect dish to take to a holiday picnic or barbecue, ...

Researchers created burgers from sunflower flour that offer a tasty, nutritious, and eco-friendly meat alternative.

Buttery avocado halves cradle spicy taco-seasoned beef for a low-carb fiesta in your mouth! Simply brown your beef with ...

Ready for veggie-filled, tasty meal inspiration? Try these 10 vegan warm salad recipes that make for excellent lunches or ...

Korean cuisine is flavorful and exciting. For plant-based twists on classics, try these 13 Korean-inspired vegan recipes.

This edition of Backyard BBQ features WECT’s Bill Murray and Jon Barber from Wilmington Grill, as they prepare cauliflower ...

This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it with ...

Guy Fieri turns up the flavor with Food & Wine exclusive recipes and pro tips — from bold, tequila-laced margaritas and fully ...