Author: B. Smith
These hearty, vegan cornbread muffins from Bryant Terry are served with whipped sweet corn and homemade pepper jelly.
Author: Bryant Terry
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened...
Author: Anonymous
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
This dish is so tasty and satisfying that you'll be happy to eat it for days, and so healthful and nutritious that you should eat it for days. And it is so inexpensive and good to the earth that eating...
Author: Marge Perry
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and...
Author: Duff Goldman
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to...
Author: Jessica Murnane
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Victoria Granof
Author: Lorna Sass
Though I'm all for high- quality prepared sauces and such to use as shortcuts, I've never found a bottled vegan barbecue sauce I really like. But this nearly instant sauce is so easy that I've ended the...
Author: Nava Atlas
Author: Susan Herrmann Loomis
Author: Bobby Flay
Author: Paul Grimes
Author: Prem K. Singh
This is a side dish most Polynesians love to eat with their main dish. Here in America, it's made with green bananas. Serve with Samoan palusami, teriyaki chicken, or steak. Enjoy!
Author: Goddess
Author: Maricel Presilla
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.
Author: Marlena Spieler
Author: Debra A. Broeker
Author: Chitra Joshi