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
Author: B. Smith
Author: Marlena Spieler
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: Hilary Shevlin Karmilowicz
Author: Gina Marie Miraglia Eriquez
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and...
Author: Duff Goldman
Author: Diane Kochilas
This hearty vegetarian stew comes together in under 30 minutes.
Author: Nava Atlas
Author: Dave Lieberman
Author: Farid Zadi
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the...
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Author: Andy Baraghani
Good rice, beans, and tomato dish that takes about 20 minutes to prepare.
Author: Rebecca Tally
Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!
Author: Katrina Scott
Author: Marlena Spieler
Author: Bon Appétit Test Kitchen
Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.
Author: Bon Appétit Test Kitchen
Author: Roberto Santibañez
Author: Jean Thiel Kelley
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
This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.
Author: Yotam Ottolenghi
The perfect quick-fix dinner for chillier nights when you want something warming but don't have much time to cook-the combination of feel-good greens and creamy coconut is a real winner.
Author: Donna Hay
Author: Melissa Hamilton
Author: Stratta
Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened...
Author: Anonymous