Author: Susan Herrmann Loomis
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
Entered for safe-keeping, from "Favorite Brands Best-Loved Chinese Recipes & More". The wheat berries add flavor bursts and textural interest to the brown rice. This is a U.S.-family oriented recipe from...
Author: KateL
Scrambled tofu "eggs"... yes, please! If you have recently started a vegan diet and are missing a comforting breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with...
Author: Plant Based Life
Author: Heidi Dalzell
Rich, creamy and luscious, and even better, gluten free and vegan! Please choose brown sugar or agave to keep it vegan.
Author: EmiliaRosa
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Sheila Lukins
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
Watching frozen bananas blend into ice cream seems like magic; no sugar or dairy required. For extra flavor, stir in toasted chopped walnuts and dark chocolate chunks for a easy spin on Chunky Monkey ice...
Author: Katherine Sacks
Author: Mary Moss Darden
Author: Beth Moncel
Author: Sandy Krasner
Author: Marge Perry
Author: Paul Grimes
Author: Jeanne Thiel Kelley
Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions, but the refrigerated version is widely available...
Author: Hsiao-Ching Chou
Author: Melissa Roberts
Author: Paul Grimes
Author: Dorie Greenspan
Author: Ruth Cousineau
Author: Dave Lieberman
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.
Author: karkar
Author: Maggie Ruggiero
Author: Joan Nathan
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Author: Daniel Patterson
Author: Ellie Krieger
Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get...
Author: Diane Carlson
A warm and aromatic apple side dish that takes no time at all to prepare, and so good with many entrees.
Author: lutzflcat