Check out the full recipes below. "Veg Forward" cookbook author Susan Spungen joined "GMA" on Monday to share three recipes from her new cookbook. "This book is really about vegetables and vegetables ...

Buttery, crunchy, nutty, and toffee-rich, this large rectangular cookie is broken up into uneven pieces after baking. The dough is made with toffee baking bits (or bars you chop yourself) and ...

Roasting greatly elevates the flavor of food like nuts, activating the Maillard reaction (not to be confused with ...

In the department of easy entertaining, these pears, bathed in a luscious salty caramel sauce, topped with crunchy toasted almonds, will wow your dinner guests. Make them a few hours ahead, leave them ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Alexa Weibel's Roasted Brussels Sprouts With Honey, ...