Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Author: Chris Schlesinger
Author: April Bloomfield
These hearty, vegan cornbread muffins from Bryant Terry are served with whipped sweet corn and homemade pepper jelly.
Author: Bryant Terry
Author: Liza Davies
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
To make the best homemade tortillas, try this double-flip method. Wrap these corn tortillas in a clean kitchen towel and keep at at room temperature.
Author: Pati Jinich
Author: Rozanne Gold
Author: Alison Roman
Do you prefer the top of the muffin or the bottom? With these muffins, we think you'll stop picking sides.
Author: Becel®
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main dish
Author: Andy Baraghani
Author: Lillian Chou
Author: Ellie Krieger
Author: Beth Elon
Spicy, dense, and vegan, this pepperoni is perfect on pizza or for just snacking on by itself.
Author: mezzinane
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The...
Author: Michele Urvater
Author: Michael Anthony
Author: Marge Perry
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.
Author: Mindy Fox
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.
Author: Donna Hay
Author: Kitty Morse
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
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