Author: Sheila Lukins
This recipe is a long-time favorite in my house. It's quick to make and is very healthy. The adobo chili is a must. You can find them in a small can in the Mexican food aisle of most grocery stores. This...
Author: LesaBear
Author: Annie Rigg
Author: Lane Crowther
Author: Shauna Sever
Jeanne Thiel Kelly's recipe for panang tofu curry includes peanut butter, shallots, and grated ginger.
Author: Jeanne Thiel Kelley
If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.
Author: Chris Morocco
Author: JoAnn Cianciulli
Author: Alison Roman
For actually-crisp chickpeas, turn to the air fryer. The high heat circulating fast dries out the chickpeas so they're almost dehydrated.
Author: Ben Mims
Author: José Andrés
Author: Maria Helm Sinskey
Author: Maria Speck
This version of our delicious vanilla-buttermilk cake is simply topped with a swoosh of orange cream-cheese frosting and raspberries. It's so easy to serve right out of the pan, which makes it perfect...
Author: Katherine Sacks
Besan papad is a special poppadom prepared on the occasion of Holi. When served along with sweets, this salty papad enhances their sweet taste.
Author: NishaMadhulika
A tofu-tapioca egg, cassava bacon, and a little vegan cheddar cheese make this breakfast sandwich powerfully delicious and full of nutrition.
Author: Lauren Toyota
Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.
Author: Katherine Sacks
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Author: Ellie Krieger
This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.
Author: Katherine Sacks
Author: Gale Gand
Author: Jack Bishop
Author: Briana Holt
Author: Ellen Brown
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
Author: Krystina Castella
Author: David Lebovitz
Author: Amy Sedaris