Author: Elizabeth Falkner
Author: Louisa Thomas Hargrave
Author: Lori Longbotham
Baked tofu is crispy on the outside, creamy inside, and loaded with flavor. Removing as much water as possible from the tofu before cooking it, as in this recipe, helps the tofu absorb the flavors of the...
Author: Ellie Krieger
Author: Mario Batali
Author: Marlena Spieler
This Caramelized Leek, Onion & Fennel Gratin is an easy one pan side dish that is creamy and so delicious. It's a great Vegan and Whole30 gratin to serve at your next family meal, everyone will love...
Author: Every Last Bite
Author: Kerry Howland
Author: Dawn Perry
Author: Anissa Helou
Bulgogi-beef marinated in soy sauce,sesame oil, and other seasonings-is a popular Korean dish. Here, we've subbed in salmon for the sirloin.
Author: Rozanne Gold
Author: James Beard
Author: Bon Appétit Test Kitchen
Author: Lori Yates
Author: Salma Abdelnour
Author: Paul Grimes
Easy, decadent collagen matcha dark chocolate coconut butter cups made with three simple ingredients. The perfect little bites to keep in your freezer when you need a sweet treat!
Author: Monique of AmbitiousKitchen.com
These are earthy, hearty, and an elegant medley of flavors that please not just vegetarians who want something more "meaty" for their meal, but meat-lovers as well.
Author: Alejandro Junger
Author: Maggie Ruggiero
Author: Ying Chang Compestine
Author: Chris Fischer
Beautiful inside out chocolate covered strawberry cake topped with a luscious, homemade strawberry buttercream frosting. This wonderful, grain and gluten free chocolate strawberry cake is easily dairy...
Author: Monique Volz of AmbitiousKitchen.com
Author: Eric Fry
The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.
Author: Amelia Freer
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without withering.
Author: Molly Baz
Author: Michel Richard
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you're tempted to treat them as scraps, please don't throw them away or use them merely for a stock. They're delicious...
Author: Marcus Samuelsson
Author: Dawn Perry
Author: Hinnerk von Bargen
My mama's delicious vegetarian Puerto Rican inspired recipe: chickpeas in sofrito served with arroz con gandules (rice with pigeon peas). Delicious and packed with plant-based protein!
Author: Monique of AmbitiousKitchen.com
Author: Andrew Schloss
Who says chicken has to be boring? These keto cilantro lime baked chicken thighs are not only super easy, but they turn out perfectly juicy and tender with crispy skin every time! Then they're topped...
Author: Cassidy Stauffer
Author: Dr. Marwan Sabbagh