This vegan Parmesan cheese version doesn't taste the same as real Parmesan cheese, but it adds a similar texture and extra flavor. With this, I don't even miss the Parmesan!
Author: Craig
Author: Hugh Fearnley-Whittingstall
Author: Mary Sellen
This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.
Author: Lauren Joseph
Author: Liza Davies
High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.
Author: Ann Kosa
Author: Alison Roman
Author: Ted Allen
This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.
Author: Patricia Tanumihardja
Author: Bon Appétit Test Kitchen
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
Author: Molly Stevens
Author: Rozanne Gold
Author: Gina Marie Miraglia Eriquez
This hearty vegetarian stew comes together in under 30 minutes.
Author: Nava Atlas
Author: Roberto Santibañez
Author: Kitty Morse
Author: Prem K. Singh
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
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: Mary Frances Heck
This is the easiest chocolate cake in the world-perhaps in the universe! You don't even need eggs, butter, or milk, and you probably have all the ingredients on hand. I use this recipe when I'm in a time...
Author: Sarah Magid
Author: Diane Kochilas
Author: Amelia Saltsman
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.
