You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand.
In this hearty pizza recipe, preheating the baking sheet mimics a pizza stone, and results in a crisp crust and short baking time.
Showing that smoking isn’t just for meat and fish, Paul Cunningham’s signature salad pairs seasonal vegetables with smoky onions.
Can’t find poblano chiles? Use green bell peppers instead, and spice up the sauce with minced jalapeño chiles or 1/4 cup prepared green salsa.
For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.
These balanced tacos offer mild heat and big flavor. Get all your serving ingredients on the table before putting together the tempeh filling—it cooks quickly.
Cooking butter until it browns is unbelievably easy and adds a nutty, sophisticated flavor.
Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for
a light meal.
Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.
“At parties, I like to serve something that needs to be assembled on the spot to get everybody around the table eating and talking,” says Tess Masters, recipe developer and author of The Blender Girl.
Blending part of the sweet potatoes into the broth of this hearty dish yields a rich, creamy curry base without an excessive amount of coconut milk.
If you can find fresh chervil for these simple sandwiches, by all means, use it—the delicate flavor of the aromatic herb complements summer corn and peaches.