Author: Gil Marks
Author: Catherine Hilburn
Author: Rose Levy Beranbaum
Author: Rosie Bialowas
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
Author: Jesus Gonzalez
Author: Rick Rodgers
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're...
Author: Maggie Ruggiero
Author: Giada De Laurentiis
Author: Prem K. Singh
Author: Kristine Kidd
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
I like to serve soy yogurt with the chili, especially if it's too spicy. Leftovers taste great with noodles as pasta sauce.
Author: ortmannnicole888
Author: Sandy Krasner
Author: Rick Rodgers
Author: Maggie Ruggiero
Author: Ruth A. Matson
Author: Tom Douglas
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley
Author: Carole Bloom
Author: Bon Appétit Test Kitchen
Falafel made with canned chickpeas - just like the ones you taste in a Greek restaurant. Makes about 12 patties. Serve with hummus or tzatziki sauce.
Author: Dani
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it),...
Author: Chris Morocco
I cook the brown rice with a little toasted sesame oil to give it a nutty flavor. I love this recipe. It freezes well and easily reheats. Sometimes I add...
Author: Delish! Trish
Author: Rick Rodgers