Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.
Author: Bon Appétit Test Kitchen
Gorgeous California roasted sweet potato kale salad with dried cranberries, avocado, sweet & spicy pistachios and a creamy tahini dressing. This vegan...
Author: Monique Volz of AmbitiousKitchen.com
Author: Tina Miller
Author: Lillian Chou
Author: Laura O'Neill
Author: Liza Davies
This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.
Author: Patricia Tanumihardja
A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.
Author: Elizabeth Andoh
Author: Lulu Powers
Author: Andrea Albin
Author: The Epicurious Test Kitchen
I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying...
Author: Deena K Boyd
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Author: Andy Baraghani
Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable...
Author: Monique of AmbitiousKitchen.com
Author: Jeff Koehler
One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar.
Author: Roy Choi
Author: Francis Mallmann
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and...
Author: Gabrielle Hamilton
Author: Ian Knauer
Author: Molly O'Neill
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts...
Author: Rick Martinez
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga...
Author: Anna Stockwell
I have purchased packages of Seitan at the health food store, but have always wondered how to make it myself. I found a great recipe from Vegan Lunch Cast...
Author: Chef Joey Z.