I'm just beginning to explore the fascinating world of traditional Indian beverages. One of the most refreshing I've discovered to date is panakam, typically made during the Hindi festival Sri Rama Navami....
Author: Heidi Swanson
Author: Michael Anthony
Not quite a pear and not really an apple, quince is a pome fruit that, once cooked, tastes like a cross between the two, but quince stays firm and takes on a beautiful red blush color. This vegan and gluten-free...
Author: Buckwheat Queen
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Author: Steven Raichlen
Author: Alejandro Junger, M.D.
Author: Gina Marie Miraglia Eriquez
This is one of those recipes that you just can't walk away from at the summer potluck. My sister's MIL makes it and I beg her for it every chance I get! Apparently it is a family recipe in her hubby's...
Author: smellyvegetarian
In this salad, the color palette-pale whites and browns-may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one...
Author: Lukas Volger
Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots,...
Author: Monique of AmbitiousKitchen.com
From the Red Star Nutritional Yeast cookbook, these look yummy and use ingredients I have around my house that are cheap! (Even though the nutritional yeast isn't the main star in this!) I didn't know...
Author: the80srule
Author: Bon Appétit Test Kitchen
Author: Dan Barber
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
Author: David Badal
Author: Katherine Sacks
Author: Melissa Roberts-Matar
Author: Catherine McCord
Author: Ian Knauer
Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.
Author: Alison Attenborough
I have been making seitan quite a bit lately, and have been trying various cooking methods (baking, steaming and now simmering). One of the more difficult methods as far as consistancy goes, (so I've read),...
Author: Kozmic Blues
Author: Colleen Patrick-Goudreau
Author: Bon Appétit Test Kitchen
There was a book of KFC recipes in my e-cookbook collection. Most of them called for ingredients I don't use and being a vegetarian I don't eat chicken. But this seasoning looks good; it originally called...
Author: the80srule
These flavor-packed artichokes-infused with garlic, anchovies, and tomatoes-get a bit of fresh relief from fragrant mint.
Author: Rita Sodi
A brown sugar-rosemary rub spiked with cayenne, plus a round of cooking on the grill, gives these sweet potato fries tons of summery flavor.
Author: Rick Browne
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color....
Author: Louisa Shafia
Author: Hugh Acheson
Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!
Author: Sylvia Fountaine | Feasting at Home
Easy, delicious and healthy Moosewood Cookbook Split Pea Soup recipe from SparkRecipes. See our top-rated recipes for Moosewood Cookbook Split Pea Soup.
Author: Paul Grimes
I thought why stick to only noodles so I gave the vermicelli recipe a twist from the regular onion-tomato version and created the Chinese version of vermicelli. Check out the recipe.
Author: Savory Tales