A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.
Author: Diana Yen
Author: Nadine Helen Conly
Author: Shelley Wiseman
This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.
Author: Dr. Rupy Aujla
A spicy and attractive gift and tastes great on potatoes, eggs, and meat.
Author: Debbie
Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.
Author: Rebecca Collerton
When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Author: Andrew Tarlow
Author: Dan Barber
Author: Elena Faita-Venditelli
These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.
Author: Andy Baraghani
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.
Author: Katherine Sacks
Author: Larraine Perri
Moist pumpkin muffins suitable for those who prefer a vegan meal plan.
Author: thedailygourmet
Author: Hugh Fearnley-Whittingstall
Author: Rick Rodgers
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
A vegan and gluten-free spin on stuffed peppers. I don't enjoy the Mexican flavors usually associated with quinoa, so this recipe closely resembles the flavor of a standard beef-and-rice stuffed pepper,...
Author: soymustache
Author: Lorna Sass
Author: Linda Ziedrich
Author: Amelia Freer
Author: Nava Atlas
These are quick, easy, vegan biscuits. I especially like them with soup or vegetarian chili.
Author: Shelley W.
Sandwich this burger between English muffin halves or serve with lots of arugula.
These are so delicious I can eat an entire batch in a day, and they're made from so many veggies! Can be kept in the freezer and reheated in the oven or microwave as needed.
Author: rainbowsorbet
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Author: by Michelle Davis
Call this whatever you like, a vegan cream cheese, a dip, a spread, or whatever. All I know is that it's yummy and it carries me through those days when my avocados are just not soft yet or when they are...
Author: Bayla Haskel
This salad can be made in advance to save time by assembling the greens and making the vinaigrette. Refrigerate them separately for up to several hours and combine just before serving. Adapted from a website...
Author: lauralie41