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
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
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
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
Author: Level Agency
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Level Agency
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Level Agency
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