Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Author: Matthew Moran
This easy (yet impressive) summer recipe is packed with Latin flavor. Make the sauce ahead of time and you can serve your guests in 15 minutes!
Decidedly southwestern flavors and colors punctuate this creamy, easy-to-make rice dish. (Adapted from Lorna Sass' Complete Vegetarian Kitchen.)
Fried tofu adds a delicious crunch to this cucumber and cashew-filled vegan quinoa bowl.
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble...
Author: Cal Peternell
Author: Roberto Santibañez
Author: Myra Goodman
Cervo's restaurant in Manhattan serves a braised squid that is so rich we had to take a stab at our own version.
Author: Chris Morocco
This simple rice salad combines hearty parsnips, toasty hazelnuts, sweet orange segments, and crispy Little Gem lettuce for a bright, refreshing dinner....
Author: Katherine Sacks
Author: James Beard
Author: Sara Foster
Author: Diane Kochilas
Author: James Beard
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
Author: Seamus Mullen
Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.
Author: Sami Tamimi
Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.
Author: Nick Kindelsperger
Author: Art Smith
Go hard when charring the cabbage wedges-to the point you might think you did something wrong. They are dense and resilient and need a long time on the...
Author: Andy Baraghani
Author: May S. Bsisu
Author: Mimi Thorrison
If you're going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy,...
Author: Andy Baraghani
Author: Jack Bishop
If you don't have both spices, it's okay to omit one or the other.
Author: Sarit Packer
Author: James Beard
This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.
Author: Andy Baraghani
Author: Soa Davies
Author: Molly Stevens