Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire dish.
This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast ... without actually eating a pumpkin pie for breakfast.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
Red lentils are the creamy base for this soup. The recipe comes together quickly and has lovely East Indian flavors, making a tasty meal for any day of the week or a fine bowl of soup for entertaining...
Adding ginger and cinnamon to apricots gives them an earthy, almost dessert-like flavor and would complement a turkey or duck main course.
Try this dish with Veggie-Packed Fried Rice with Tofu for an Asian-inspired meal that will have everyone asking for seconds.
The combination of earthy turmeric — a spice with great nutritional benefit — and soy sauce heightens the savory nature of tofu and is reminiscent of meat.
The surprising addition of fresh pear lifts the flavor profile of this salad from coleslaw into a special dish.
Store-bought hummus has become so popular (and such a big business) that it can be found almost anywhere. But it is a simple preparation and there’s no reason not to make it at home—not to mention the...
Pasta fagioli (pronounced “fah-ZHOO-lee) literally means “pasta and beans”, and is a traditional stew/ soup of Italy and Sicily. Traditionally made with short tube-like ditalini pasta, it is very...
