Make and share this Lemon Walnut Pesto recipe from Food.com.
Author: Elanas Pantry
Author: Greg Baker
DIY flax seed milk can not only save money but also keep you from using the store-bought kind with chemicals and additives. Adjusting the amount of water...
Author: Buckwheat Queen
Author: Bon Appétit Test Kitchen
Believe it or not, we came up with a new way to chop broccoli
Author: Claire Saffitz
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
This is a nice summer salad! I found this recipe on the side of a box of acini di pepe pasta and adjusted the recipe to MY liking! I hope you like it too!...
Author: Theresa P
Bright and fresh, this incredible black rice salad isn't only flavorful, it's packed with nutrients too. It's sweet, creamy, and crunchy, and topped with...
Author: Monique of AmbitiousKitchen.com
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Author: nigel slater
I have made this recipe a few times and my hubby can't get enough of it. Another name for this soup is Schav. Don't worry about using a whole bulb of garlic,...
Author: Chef Joey Z.
This recipe is an accompaniment for Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries You'll need a candy thermometer to...
Author: Michael Mina
Author: Bon Appétit Test Kitchen
This vegan ceviche is made with shiitake mushrooms, olives, and tomato. Just like when making seafood ceviche, the ingredients are marinated in a citrus...
Author: gem
Author: Jill Silverman Hough
Author: Dan Barber
This is a vegan parmesan cheese substitute. Do not expect an exact replacement in taste - if you do you will be disappointed. However if you use it thinking...
Author: Missy Wombat
Author: Andrea Albin
Author: Lezlene Brown
I created this recipe to try and duplicate a salad I had at Dayton's River Room over 15 years ago. It has changed a bit over the years but is always a...
Author: Lais in Minneapolis
Using a combination of red, white, and yellow carrots will make this slaw even more striking.
Author: Bon Appétit Test Kitchen
Author: Jill Dupleix
Healthy and light. This can be refrigerated up to two days, but serve it at room temperature.
Author: chefcs
This is a quick and easy-to-throw-together, eat-the-rainbow revelation. Colored heirloom tomatoes are a great addition if you can get hold of them. The...
Author: Henry Firth
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Author: Lisa Cheng Smith
Avocado leaves are the main flavor in this staple. This black bean paste is the base for memelas, tlayudas, molletes, enfrijoladas, and more.
Author: Bricia Lopez
If you're using a commercial cold-brew maker like a Toddy, follow the manufacturer's instructions for mixing and filtering. Feel free to play around with...
Author: Sam Worley
Fresh, tiny tomatoes, creamy avocado, roasted corn, jalapeño (providing a small kick of heat), lime, rice vinegar and cilantro a refreshing taste.
Author: Olga's Flavor Factory
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Make and share this Vegan Thai Pizza recipe from Food.com.
Author: Culinary School Dro