Author: Mayim Bialik
Author: Roberto Santibañez
Author: Sergio Remolina
Author: Gina Marie Miraglia Eriquez
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.
Author: Victoria Granof
Author: Jean Thiel Kelley
Author: Molly Stevens
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.
Author: Donna Hay
This is a traditional breakfast served in many Arabic countries. It can also be eaten for lunch or dinner in case you don't have any meat on hand, as the beans are full of protein and fiber! Very delicious!...
Author: AiyahM
Author: Nadia Hassani
Maple syrup and warm, fall spices add a touch of sweetness to easy roasted beets, carrots, parsnips, turnips, and sweet potatoes.
Author: Nava Atlas
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You...
Author: Abra Berens
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Author: Rick Rodgers
This simple dish is a good accompaniment for grilled chicken or tofu.
Author: Christine L.
Author: Nigella Lawson
Author: Alex Jamieson
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The...
Author: Michele Urvater
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Author: Melissa Roberts
Author: Daniel Patterson
Author: Mary Sellen
This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.
Author: karkar
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.
Author: VegSocialWorker
Author: Claire S. Kedeshian
Author: Nava Atlas
This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.
Author: Hetty McKinnon
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey