Although this picnic-ready potato salad application does call for a fair amount of fat in the form of mayonnaise, it's balanced by the cider vinegar...
Author: Level Agency
It just takes three simple steps to get perfectly fluffy baked brown rice every time. Here's how I do it. This recipe first appeared in Season 8 of...
Author: Level Agency
A fresh take on Thanksgiving's classic side dish with blanched green beans, homemade mushroom sauce, and crispy fried onions.The original green bean...
Author: Level Agency
Here's a version of the classic broccoli-cheese casserole that is nowhere near as heavy, salty, or fatty as the one your grandmother used to make...OK,...
Author: Level Agency
Smoked turkey legs and a touch of sugar bring sweet and smoky flavor to these classic Southern-style collard greens. My favorite smoke-injection system...
Author: Level Agency
A spicy ginger beer and chili glaze elevates this simple carrot side dish.When it comes to pairing carrots with other flavors, I like keeping it in the...
Author: Level Agency
My foolproof method for making perfectly cooked and beautifully brown mushrooms every time. Adding water into the mix causes the air pockets in the mushrooms...
Author: Sarah Chanin
Author: Level Agency
When the first big Brussels sprouts of the year roll around in mid-October, this autumnal application with pecans and cranberries is the first dish I make....
Author: Level Agency
Most creamy Caesar dressings get that consistency from, well, cream, sour cream, or mayo. This egg-free recipe gets it from tofu, which is almost 100 percent...
Author: Level Agency
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Level Agency
Author: Level Agency
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Level Agency
Author: Vegetarian Times Editors
It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers...
Author: Laura McAllister
Author: Vegetarian Times Editors
A simple and classic spinach salad made even better with bacon. Unlike the histories of other big American salads like the Cobb and the Waldorf, the origins...
Author: Level Agency
Author: Level Agency
Author: Level Agency
Author: Level Agency
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
A simple version of the classic, best served between slices of crusty bread.
Author: Nevena
Author: Vegetarian Times Editors
Author: Level Agency
Author: Level Agency