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Baked Brown Rice

It just takes three simple steps to get perfectly fluffy baked brown rice every time. Here's how I do it. This recipe first appeared in Season 8 of Good Eats. Photo by Lynne Calamia

Author: Level Agency

Glazed Carrots

A spicy ginger beer and chili glaze elevates this simple carrot side dish.When it comes to pairing carrots with other flavors, I like keeping it in the same botanical family. That's because the carrot...

Author: Level Agency

Brussels Sprouts with Pecans and Cranberries

When the first big Brussels sprouts of the year roll around in mid-October, this autumnal application with pecans and cranberries is the first dish I make. It's basically a cooked slaw, which we need more...

Author: Level Agency

Green Bean Casserole 2.0

A fresh take on Thanksgiving's classic side dish with blanched green beans, homemade mushroom sauce, and crispy fried onions.The original green bean casserole was concocted in 1955 by Campbell's Kitchen...

Author: Level Agency

Pot O'Greens

Smoked turkey legs and a touch of sugar bring sweet and smoky flavor to these classic Southern-style collard greens. My favorite smoke-injection system for a pot of collards is smoked turkey legs, which...

Author: Level Agency

Tuna Salad Undone

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Savory Kasha Pilaf

Author: Vegetarian Times Editors

Hail Caesar Salad 2.0

Photo by Lynne Calamia

Author: Level Agency

Sauteed Mushrooms, Again

My foolproof method for making perfectly cooked and beautifully brown mushrooms every time. Adding water into the mix causes the air pockets in the mushrooms to break down, resulting in floppier and denser...

Author: Sarah Chanin

No Guilt Caesar Salad and Dressing

Most creamy Caesar dressings get that consistency from, well, cream, sour cream, or mayo. This egg-free recipe gets it from tofu, which is almost 100 percent protein and is essentially fat-free. So...eat...

Author: Level Agency

Broccoli Casserole

Here's a version of the classic broccoli-cheese casserole that is nowhere near as heavy, salty, or fatty as the one your grandmother used to make...OK, my grandmother used to make. As for the addition...

Author: Level Agency

Shred, Head, Butter and Bread

Author: Level Agency

Potato/Portobello Gratin

Author: Level Agency

Cocoa Nib Vinaigrette and Salad

Author: Level Agency

Creamed Corn Cornbread

Author: Level Agency

Szechuan Black Eyed Pea Salad

It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic...

Author: Laura McAllister

Japanese Style Rice Salad

Author: Vegetarian Times Editors

Lentil Salad

Author: Level Agency

Leek Rings

Author: Level Agency

Spinach Salad with Warm Bacon Dressing

A simple and classic spinach salad made even better with bacon. Unlike the histories of other big American salads like the Cobb and the Waldorf, the origins of the spinach salad are hazy and vague. Most...

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Stir Fried Garlic Lettuce

Author: Vegetarian Times Editors

Spring Vegetable Medley

Author: Vegetarian Times Editors

Thyme Roasted Vegetables

Author: Vegetarian Times Editors

Roasted Potatoes with Herbes de Provence

Author: Vegetarian Times Editors

Tuna Salad / Salata od Tunjevine

A simple version of the classic, best served between slices of crusty bread.

Author: Nevena

Asian Slaw

Photo by Lynne Calamia

Author: Level Agency

Jamaican Cook Up Rice

Author: Vegetarian Times Editors

Couscous Corn Salad

Author: Vegetarian Times Editors

Celery Remoulade

Author: Level Agency

Cauliflower Slaw

Photo by Lynne Calamia

Author: Level Agency

Roasted Asparagus

Author: Level Agency