Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.
Author: Tim Unger
This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types-just make...
Author: Anna Jones
Author: Amelia Saltsman
Author: Amelia Freer
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Author: by Michelle Davis
Make and share this Vegan Oatmeal Burgers recipe from Food.com.
Author: delpha
You'll find a version of this quicker-than-quick soy-braised tofu on many Korean tables as a banchan, or small plate. But with rice and a side of greens,...
Author: Christina Chaey
Buttery taste, totally plant based. Get baking with Becel®.
Author: Becel®
Make and share this Carrot, Fennel and Lentil Soup recipe from Food.com.
Author: Serah B.
You've heard it said that the best spaghetti sauces are simmered all afternoon. If that's true, why not let the slow cooker do the cooking for you? This...
Author: Marina Delio
Author: Colin Cowie
Author: Jeanne Thiel Kelley
There was a book of KFC recipes in my e-cookbook collection. Most of them called for ingredients I don't use and being a vegetarian I don't eat chicken....
Author: the80srule
Author: Kay Chun
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Kate Fogarty
Author: Jean Thiel Kelley
Hearty and nutty, these black bean burgers are sure to satisfy.
Author: ademuri
Author: Heidi Dalzell
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender,...
Author: Maggie Ruggiero