Author: Yotam Ottolenghi
Author: Bon Appétit Test Kitchen
Author: Kay Chun
Author: Jake Godby
Author: Robin Donovan
Author: Janice Cole
Author: Miriyam Glazer
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can...
Author: Katherine Sacks
This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing alcohol-free pick-me-up, or stir a splash of rum...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Carolyn Beth Weil
Author: Dean Rucker
Chunks of firm tofu are marinated with vegetables in a sauce made with sriracha, soy sauce, sesame oil, onion, and jalapeno.
Author: MOTTSBELA
I was making an Asian dinner and needed a different flavor to complement my other dishes. Using ginger gave this dish just what I wanted and used one of my favorite vegetables, sugar snap peas. You can...
Author: travelbuggie
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure, its delicate crumb needs time to set.
Author: Ochre Bakery, Detroit, MI
Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.
Author: Anna Stockwell
Author: Engin Akin
Author: Janet Fletcher
Author: Ginny Leith Holland
Author: Sally Schmitt
Author: Gina Marie Miraglia Eriquez
Author: Lane Crowther
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.
Author: Anna Stockwell
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the...
Author: Dianne Rossmando