Author: Bruce Weinstein
Author: Tory McPhail
Easy Cranberry Sauce
This dish is 100% plant-based and bursting with flavor. Substitute any vegetable, add others, or add a protein such as tofu or cooked chicken. Potatoes, peas, eggplant, or bok choy are all good additions....
Author: Bekka Burdyshaw
Author: Mary Frances Heck
Author: Jayne Cohen
Author: Jill Silverman Hough
These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.
Author: Dan Roman
Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the next morning. If you prefer to make 12 individual...
Author: Claudia Fleming
Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close...
Author: Janice Tiefenbach
Author: Elizabeth Falkner
Author: Sam Mason
Author: Chitrita Banerji
Karhi is a Pakistani vegetarian dish consisting of a sour yoghurt & chickpea flour/besan base with pakora's or vegetable fritters.
Author: Kiran
A delicious and easy-to-make Creamy Vegetable Soup packed with veggies and healthy ingredients.
Author: Chelsea Lords
Noodles with garlic, butter and grated Italian cheese. Serve with crunchy bread sticks and salad, if desired.
Author: Paula Cortese
Impress your guests with this twist on a classic apple pie, starring pear! Looks gorgeous, tastes delicious, and so simple to make.
Author: Cooking with Tovia
Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.
Author: Melissa Roberts
Author: Sarah Tenaglia