Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large...
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Roasted pineapple is a delicious addition to so many dishes. Add the roasted pineapple to your tacos al pastor, chicken dishes, pork dishes, even Asian dishes. Roasted pineapple added to smoothies adds...
Author: Yoly
Author: Ian Knauer
Author: Meryl Rothstein
Cooked, mashed sweet potatoes are molded around brown sugar and coconut, rolled in sesame seeds and deep fried in this unique snack.
Author: Diana
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
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
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Throw sweet potatoes right on the grill for a great cookout side dish; then dress with a bright, herbaceous vinaigrette.
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
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
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
Author: Rick Bayless
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
Author: Ruth Cousineau
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
Author: B. Smith
Author: Prem K. Singh
Author: Beth Elon
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: William Viets
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
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
Author: Bon Appétit Test Kitchen
Author: Debra A. Broeker
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: Jenna Clemens
Author: Bon Appétit Test Kitchen
Author: Marlena Spieler
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: Susan Herrmann Loomis
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