Author: Bon Appétit Test Kitchen
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: Meryl Rothstein
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: Jean Thiel Kelley
Author: Liza Davies
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
This is an easy way to prepare fennel bulbs. Fennel tastes great pan-fried and you don't need a lot of seasoning as fennel has so much flavor on its own, which just intensifies while sauteeing.
Author: Marianne
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
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: Molly Stevens
Scrambled tofu "eggs"... yes, please! If you have recently started a vegan diet and are missing a comforting breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with...
Author: Plant Based Life
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
Author: Mary Sellen
Author: Roberto Santibañez
This hearty vegetarian stew comes together in under 30 minutes.
Author: Nava Atlas
This is a vegetarian version of the traditional Persian stew, which normally includes lamb. Though I have never traveled east of London, this dish has become my primary comfort food. I had to learn how...
Author: velvetmonster
Author: Amelia Saltsman
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: Ted Allen
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
Author: Diane Kochilas
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: Prem K. Singh
Author: Gina Marie Miraglia Eriquez
Author: Ellie Krieger
Author: Rozanne Gold
Author: Bon Appétit Test Kitchen
Author: Kitty Morse
Author: Jim Lahey
Author: Alison Roman