Recently I invited a friend for dinner and told him that it wasn't going to be a gourmet dinner but more like what Grandma used to serve. He quickly replied, "Great! I love Grandma food!" Actually, I didn't get this recipe from my Grandma, who was an immigrant from Switzerland. A good friend gave it to me years ago, and I make it whenever I need something warm and comforting for dinner. If you're a Weight Watchers member, you know that WW has enhanced its Zero-Point food list

This colorful chickpea and orzo stew, from Melissa Clark of the NYT Cooking section, is a simple, delicious way to get a variety of vegetables in one meal. Melissa uses carrots for color and fennel bulb for depth. If you've not cooked with fennel, I suggest you try it. It has a very mild taste that’s a cross between celery and anise. I think you'll be pleasantly surprised, but you can opt for celery instead. Cherry tomatoes add a burst of bright color. Don’t feel constrained

Spicy Instant Pot Taco Soup from 101 Cookbooks’ Heidi Swanson According to the Old Farmer’s Almanac, the forecast in Kansas for the next two months reads like this: “Rain, then sun. More rain, more sun, then snow showers, then sun.” In other words, it’s obviously not grilling weather quite yet, so I’m sticking with soup, and one of my favorites is taco soup. This recipe comes from Heidi Swanson, proprietor of a very popular vegetarian website, 101 Cookbooks. I haven’t used

Chicken Tikka Masala is a popular Indian take-out dish. Only problem is it’s made with lots of cream, which isn’t exactly good for the...