Try the sweet, salty togarashi-spiked dressing tossed with cold noodles or spooned over fish.
Author: Konbi, Los Angeles, CA
Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.
Author: Andrew Knowlton
Author: Melissa Clark
Author: Anita Lo
While you can use any green you like, a mix of tender and sturdy ones-some bitter and some hot-gives the best balance to the final dish.
Author: Claire Saffitz
Dehydrated vinegar potato chips
Author: Kristi Arnold @VeggieConverter.com
A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.
Author: Maggie Ruggiero
Author: Deirdre Heekin
Author: Juana Vázquez-Gómez
Author: Miriyam Glazer
Author: Shelley Wiseman
Author: Maggie Ruggiero
Fufu is a staple of West African cuisine you can easily serve with stews and soups to complete a delicious and satisfying meal. Traditionally made from cassava root and green plantains, it is a smooth,...
Author: Imma
Author: Eric Werner
Author: Itamar Srulovich
Author: Adam Rapoport
An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes...
Author: Minimalist Baker
Author: Geraldine Ferraro
Author: Victoria Granof
Author: Grace Young
Salted Pickled Cucumbers are made with the simplest and oldest method of pickling. It is so simple that it takes a mere 5 minutes to pickle the cucumbers. But you need to leave the pickles for 1-2 days...
Author: Yumiko
This rich, savory, and buttery sticky rice stuffing is made with sweet Chinese sausage, smoky mushrooms, and crunchy water chestnuts. Cooked with butter, fresh aromatics, and finished up with a drizzle...
Author: Maggie Zhu
Author: Miles Thompson