Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate...
Author: Deena K Boyd
Vegetarian-friendly recipe for lentil Sloppy Joes, great for piling on buns.
Author: Laura Shansey
Author: Melissa Roberts
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America,...
Author: Gina Marie Miraglia Eriquez
Author: Steven Raichlen
Author: Andrea Reusing
Author: Claire Saffitz
Author: Maria Helm Sinskey
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new...
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Amelia Saltsman
Author: Kathryn Matthews
Author: April Bloomfield
These yummy vegan cookies are free of butter, added sugar, and even eggs-the peanut butter and applesauce hold them together. But trust me when I say you won't miss the sugar. The sweet banana and abundance...
Author: Audrey Johns
Author: Anna Stockwell
Author: Peggy Markel
Author: Molly Stevens
Author: Nathalie Dupree
Active time: 20 min Start to finish: 20 min
Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties. Serve with your favorite garnishes and sauce.
Author: Buckwheat Queen
Excellent salad for picnics and pot lucks! Very low fat and healthy. Add some grilled chicken or shrimp for a light dinner.
Author: healthycook26
Author: Rick Rodgers
These hearty, vegan cornbread muffins from Bryant Terry are served with whipped sweet corn and homemade pepper jelly.
Author: Bryant Terry