Author: Molly Stevens
Author: Marcela Valladolid
Author: Andrea Albin
Author: Teresa Parker
Author: Alejandro Morales
Author: Lidia Bastianich
I was in the mood for the tuna casseroles that I had as a kid. Now that I'm vegan I wanted to try something similar, meat and dairy free! Chickpeas stand in for the tuna for protein.
Author: kimmouse
Author: Ruth Cousineau
An easy Sauteed Broccoli Rabe recipe
Author: David Chang
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
Author: Jeanne Kelley
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
Author: Nika Standen Hazelton
An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.
Author: Minimalist Baker
Author: Amelia Saltsman
Author: Kemp Minifie
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared in 45 minutes or less.
This vegan Southwestern take on lasagna comes from health expert Dr. John McDougall.
Author: Dr. John McDougall
Author: Jill Silverman Hough
Author: Bon Appétit Test Kitchen