Author: Colleen Patrick-Goudreau
Author: Holly Smith
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden...
Author: Sheldon Simeon
Author: Molly Stevens
This is a great vegan, cholesterol-free alternative to pork breakfast sausage. It's very easy to make and can be made ahead for a quick weekday breakfast.
Author: WellRed
Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the...
Author: Brad Leone
Author: Betty Rosbottom
Quinces need to be peeled and cooked before they develop their unique taste. Serve cold with vanilla ice cream or whipped cream.
Author: Lola
Author: Mark Bittman
Author: Mayim Bialik
Author: Sheila Lukins
Author: Suzanne Goin
Author: Huma Siddiqui
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Michael Skibitcky
Author: Ted Allen
Make and share this Spicy Fried Chickpeas recipe from Food.com.
Author: WeBees
These protein-packed breakfast sandwiches are sure to leave you with a happy belly and a smile on your face! Enjoy with a few dashes of your favorite hot sauce!
Author: Leslie Lopez
This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to...
Author: Candice Kumai
Author: Ruth Cousineau
Author: Ed Behr
This vegan Southwestern take on lasagna comes from health expert Dr. John McDougall.
Author: Dr. John McDougall
This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.
Author: Roxana Jullapat
Author: Rebecca Averill
A delicious vegan salad of veggies and whole wheat couscous with a lemon basil vinaigrette. Feel free to add whatever vegetables you have in the fridge; the more the merrier!
Author: bekahc
