An easy Spicy Tomato Sauce
Author: Mark Miller
Author: Kathryn Matthews
Author: Bon Appétit Test Kitchen
Matzo Ball Soup from Vegan by Jean-Christian Jury. Copyright © 2017 by Jean-Christian Jury. Reproduced by permission of Phaidon. All rights reserved.
Author: Food.com
Author: Eleanor Topp
An easy Roasted Baby Potatoes recipe. For an extra special look, pick up a mix of white, red, and purple baby potatoes.
Author: Debra A. Broeker
From FoodTv, one of the Malnati brother's gives this recipe. I use it for both deep dish and thin crust pizza. Makes a lot. I make the recipe, split into...
Author: Kasha
An easy Curried Okra recipe
Author: Sergio Remolina
Make and share this Vegan Wheat Bran Muffins recipe from Food.com.
Author: Megannnnnnnn
Packaged baked tofu is tasty and not all that expensive, but homemade baked tofu is even better. The trick to this chewy, savory transformation of bland...
Author: Nava Atlas
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like...
Author: Mario Batali
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to...
Author: Katherine Sacks
Author: Giada De Laurentiis
This vegan mayonnaise is made without milk or eggs. It tastes great as a dip with veggies or on bread. Store in a closed container in the fridge for up...
Author: Rita
Author: Tracey Seaman
Author: Larraine Perri
Author: Lovoni Walker
Author: Shelley Wiseman
Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works...
Author: Ellie Krieger
Author: April Bloomfield
As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.
Author: Jeffrey Alford
Author: Ruth Cousineau
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
Author: Lillian Chou