This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: James Beard
Author: Felino Samson
Author: Susan Herrmann Loomis
Author: Alexis Touchet
Author: Peng Changgui
Author: Susan Feniger
Author: Andy Ricker
Author: Bon Appétit Test Kitchen
To cut up the kabocha squash for this recipe, slice 1/4" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.
Author: Chris Morocco
Author: Lucy Danziger
Simmering a rotisserie bird in water with a handful of aromatics beats boxed chicken stock any day. Plus, the mushroom stems are basically free flavor; add a handful to any pot of simmering stock for an...
Author: Anna Stockwell
This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews-basically anything that needs a touch of acid and heat.
Author: Andy Baraghani
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in the rendered fat, dress the sliced tomatoes in garlicky...
Author: Joe Sevier
Author: John Pozza
The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and-white bean salad in this easy one-pan dinner.
Author: Anna Stockwell
Author: Barbara Kafka
Author: Sara Jenkins
Author: Melissa Roberts
Author: Suzanne Goin
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Author: Andy Baraghani
Author: Calvin Harris