Author: Ruth Cousineau
Author: Dave Lieberman
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with...
Author: Ruth Cousineau
Author: Emily Connor
Author: Wayne Johnson
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
Author: Monte Farber and Amy Zerner
Author: Melissa Potter
Author: Jean Georges Vongerichten
Author: Deborah Madison
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Author: Joel Fuhrman, M.D.
Smoked Salmon Smorrebrod
Author: Marie T. Mora
Author: Mary Sue Milliken
Author: Dorothy Davis
Author: Virginia Burke
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes...
Author: Jocelyn Jackson
Author: Deborah Madison
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Ian Knauer
Author: Paul Grimes
Author: Laura Van Dyke
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak