Author: Bon Appétit Test Kitchen
Author: Every Last Bite
Author: Laura Fyfe
Author: Miriyam Glazer
Author: Deborah Madison
An easy Chicken Salad recipe with Grapes and Walnuts
Author: Ying Chang Compestine
Author: Eric Fry
Author: Mario Batali
Author: Dr. Marwan Sabbagh
Author: Marlena Spieler
Author: Rebecca Jurkevich
Author: Grace Young
Author: Chris Fischer
Author: Maggie Ruggiero
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without withering.
Author: Molly Baz
Baked tofu is crispy on the outside, creamy inside, and loaded with flavor. Removing as much water as possible from the tofu before cooking it, as in this recipe, helps the tofu absorb the flavors of the...
Author: Ellie Krieger
Author: Elizabeth Falkner
Beautiful inside out chocolate covered strawberry cake topped with a luscious, homemade strawberry buttercream frosting. This wonderful, grain and gluten free chocolate strawberry cake is easily dairy...
Author: Monique Volz of AmbitiousKitchen.com
My mama's delicious vegetarian Puerto Rican inspired recipe: chickpeas in sofrito served with arroz con gandules (rice with pigeon peas). Delicious and packed with plant-based protein!
Author: Monique of AmbitiousKitchen.com
Author: Diana Barrios Treviño
These are earthy, hearty, and an elegant medley of flavors that please not just vegetarians who want something more "meaty" for their meal, but meat-lovers as well.
Author: Alejandro Junger
Author: Dawn Perry
Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France.
Author: Hinnerk von Bargen
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you're tempted to treat them as scraps, please don't throw them away or use them merely for a stock. They're delicious...
Author: Marcus Samuelsson
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Author: Alison Roman