Author: Andrea Reusing
Author: Maria Helm Sinskey
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Author: Gina Marie Miraglia Eriquez
This is a vegetarian version of the traditional Persian stew, which normally includes lamb. Though I have never traveled east of London, this dish has become my primary comfort food. I had to learn how...
Author: velvetmonster
Author: Sheila Lukins
This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any vegan friend, or for anyone trying to eat a more...
Author: Donna Hay
Author: Melissa Hamilton
Author: Rick Bayless
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.
Author: Monte Farber and Amy Zerner
Author: Joel Fuhrman, M.D.
This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet...
Author: Anna Jones
This hearty vegetarian stew comes together in under 30 minutes.
Author: Nava Atlas
Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.
Author: Mindy Fox
Author: Lillian Chou
Author: Nathalie Dupree
Throw sweet potatoes right on the grill for a great cookout side dish; then dress with a bright, herbaceous vinaigrette.
Author: Hugh Fearnley-Whittingstall
This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!
Author: ASTROPHE
The beauty of this bread is in its simplicity-mixing, kneading, even part of the rising are all done in a food processor. The end result is like a warm, crusty slice of Paris.
Author: Jane Smiley
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Victoria Granof
Author: Dave Kovner
High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.
Author: Ann Kosa
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. Slathering the cabbage with barbecue sauce during cooking gives...
Author: Katherine Sacks
Author: Lillian Chou
These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.
Author: Samah Dada
Author: B. Smith
Author: Ian Knauer
Author: Alison Roman