Wonderful substitute for eggs, especially in cookies, brownies, muffins and breads. It works every time. Store ground flax seeds in a sealed container in the refrigerator or freezer.
Author: Tricia Vaccaro-Coburn
This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.
Author: Patricia Tanumihardja
Author: Grace Young
Author: Cristina Ceccatelli Cook
Author: Annisa Helou
Author: Alison Roman
Author: Rebecca Poynor-Burns
Do you prefer the top of the muffin or the bottom? With these muffins, we think you'll stop picking sides.
Author: Becel®
Author: Stratta
Author: Jill Silverman Hough
A friend's family makes this regularly, and it's so good that I asked for the recipe so that I could have it more often.
Author: South Carolina Girl
This is a vegetarian version of the traditional Persian stew, which normally includes lamb. Though I have never traveled east of London, this dish has become my primary comfort food. I had to learn how...
Author: velvetmonster
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Vegetarian-friendly recipe for lentil Sloppy Joes, great for piling on buns.
Author: Laura Shansey
With just four ingredients, this buttercream frosting will turn your everyday desserts into creamy, dreamy creations.
Author: Becel®
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without...
Author: Vivian Howard
Author: Ruth A. Matson
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of "meh," but once you taste it, the flavor and texture...
Author: Joshua McFadden
Author: Nina Simonds