Baked Feta Fritters
From the Magazine

Baked Feta Fritters

April 29, 2019 Emily Cooper

Inspired by the classic Colombian treat buñuelos, these fritters are made with feta cheese and are baked in a donut hole pan instead of fried.

5-Minute Vegan Cheese Sauce | Food & Nutrition | Stone Soup
Stone Soup

5-Minute Vegan Cheese Sauce

March 25, 2019 Emily Cooper

This easy vegan cheese sauce recipe is nut-free, and made in only 5 minutes. Perfect for dipping, pouring, or spreading on just about anything!

Healthy Monster Cookies | Food & Nutrition | Stone Soup
Stone Soup

Healthy Monster Cookies

March 6, 2019 Emily Cooper

This Healthy Monster Cookie recipe takes just 7 ingredients and less than 30 minutes to make, with no added flour, sugar or oils!

A plate with collard greens and black-eyed peas
From the Magazine

Warm Collard and Black-Eyed Pea Salad

January 5, 2019 Emily Cooper

Thinly sliced collard greens and black-eyed peas are lightly sautéed and tossed with a simple shallot vinaigrette for a satisfying side dish. SERVINGS: 4 SERVING SIZE: 1 cup (100 grams) PREP TIME: 15 minutes COOKING