These pickled vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.
Author: Najmieh Batmanglij
Author: Mark Bittman
Author: Bon Appétit Test Kitchen
Author: Chris Morocco
From " Food and Drink" Magazine. Simple and handy- will keep for at least six months in an airtight jar.
Author: Miraklegirl
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
Author: Gayle Pirie
Author: Kate Fogarty
This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey...
Author: Gabi Moskowitz
Author: Sara Jenkins
Author: Ruth Cousineau
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
This vegan Southwestern take on lasagna comes from health expert Dr. John McDougall.
Author: Dr. John McDougall
Author: Dorothy Duder
This is a light and tasty salad that goes well with summer dinners. I usually serve it with my Fruity Gazpacho. You can sub dried cranberries or dried cherries if strawberries aren't available. Another...
Author: Simply Chris
We love these warm cream soups during the winter, they are definitely a comfort food. I didn't want to use potatoes in my soup due to the starchy content, so thought I'd come up with a soup that uses a...
Author: Chef Joey Z.
Author: Alexis Touchet
Author: Melissa Roberts
This is one of those island meals referred to as being 'country food' for it's rustic feel and simplicity.
Author: CaribbeanPot