A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.
Author: Elizabeth Andoh
Author: Melissa Roberts
Author: Frank Stitt
Author: Laura B. Russell
Author: Victoria Granof
Coming up with a scrumptious, satisfying vegetarian main dish for the holidays can be tricky. Search no more! This stuffed squash is loaded with classic fall flavors, and thanks in part to the Vitamix...
Author: Jodi Berg
Author: Maggie Ruggiero
Author: David Kamen
Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.
Author: Mina Stone
Author: Melissa Roberts
With no presoaking and salt added from the beginning, these just might be the easiest pot of beans you'll ever cook.
Author: Rick Martinez
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
Author: Bobby Flay
Author: Andrej A. Fritz
This mango salsa has the perfect blend of peaches and tastes just like Costco's!
Author: Alyona Demyanchuk
Author: Tracey Seaman
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Deborah Madison
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Paneer makhani is a delicious, creamy & rich dish made of paneer in cashew tomato gravy. Serve paneer makhani with plain rice, flavored rice or any Indian flat breads like roti, naan or plain paratha.
Author: Swasthi