Author: Maggie Ruggiero
Author: Anna Stockwell
From " Food and Drink" Magazine. Simple and handy- will keep for at least six months in an airtight jar.
Author: Miraklegirl
Author: Debbie White
Author: The Epicurious Test Kitchen
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure,...
Author: Ochre Bakery, Detroit, MI
Author: Dan Barber
Author: Alison Roman
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
Author: Jeanne Kelley
Author: Sheila Lukins
Wonderful substitute for eggs, especially in cookies, brownies, muffins and breads. It works every time. Store ground flax seeds in a sealed container...
Author: Tricia Vaccaro-Coburn
Author: Laura O'Neill
This cucumber salad is a staple dish in my household. The few ingredients of this salad combine to create a cool, refreshing mix of flavors.
Author: Ruwanmali Samarakoon-Amunugama
We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables...
Author: Rhoda Boone
Introduce legumes to your baby with this tasty combination of yellow split peas, carrots, and rice. You can use red lentils instead of the yellow split...
Author: Diana Moutsopoulos
Spiced vegan milk tea with turmeric, cinnamon, ginger, black peppercorns and honey.
Author: Katherine Sacks
Author: Rawia Bishara
Author: Bon Appétit Test Kitchen
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Ruth A. Matson
Author: Colleen Patrick-Goudreau
This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.
Author: Hetty McKinnon
Simple enough, and a dynamite flavor combination! The lemon juice really pulls everything together. Adapted from" Field of Greens", by Annie Somerville....
Author: zeldaz51