Kale, Fennel, and Beet Salad
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Tomatillo Pizza-dillas
Is it a pizza? Is it a quesadilla? No, it's a pizza-dilla.
Pumpkin, Leek, and Mushroom Pitzas
Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
Lentil-Potato Piz’aans with Broccoli Slaw
A can of Indian-spiced lentil soup is the “sauce” on this potato-topped naan pizza.
Spiced Pomegranate Royales
A romantic twist on the Kir Royale
How to Make Latkes Your Safta Would Love
The five essentials for making classic, crisp-on-the-outside, tender-on-the-inside latkes
Triple Chocolate-Cherry Cookies
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Three Sisters Savory Cobbler
In Native American lore, the three sisters refer to corn, squash, and beans, which were traditionally grown together. The cobbler filling can be made ahead and baked with the topping just before serving.
Vegan Jelly Doughnuts
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Tricolor Salad with Rustic Croutons
This is a great party salad because the hearty greens won’t turn limp or mushy once they’re tossed with the dressing.
Cheese, Mushroom, and Swiss Chard Torta
A torta is a free-form, double-crusted pie that requires no special pie dish. Serve with steamed carrots or roasted root vegetables. For more robust flavor, you can substitute kale or collard greens for the Swiss chard.
Pasta-Free Vegetable Lasagna
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Cauliflower Soup with Caramelized Apples and Hazelnuts
Caramelized apples turn cauliflower soup into a sensational appetizer.
A Gingery Whiskey Cocktail to Make Holiday Spirits Bright
Ginger, agave, lemon, and rye whiskey come together in a spicy cocktail that can be served straight up or over ice.
Rosemary, Porcini, and Truffle Popcorn Recipe
If you think warm buttered popcorn smells good, wait until you get a whiff of truffle oil in the mix.
Vegan Creamy Pear and Celery Root Soup with Pesto Swirl
Pear adds a subtle sweetness to this comforting soup, and a spoonful of mustard greens pesto gives it zip. Extra pesto can be swirled into other chunky and creamy soups or used to top pasta.
Mac and Cheese with Mustard Greens
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Seitan Roast Is the Holiday Feast Centerpiece of Vegan Dreams
Our seitan roast pairs well with all the tasty trimmings of the holiday – and makes great leftover sandwiches, too.
Chocolate-Cherry Bread Pudding
A decadent, custardy delight that looks sophisticated, but is also homey and comforting.
Savory Bread Pudding with Artichokes and Two Cheeses
Artichoke hearts and a blend of Cheddar and Parmesan cheeses make a delicious savory side dish.
21 Easy Ways to Use All Your Apples
Got way too many Galas and Jonagolds and Honeycrisps? Here are a few easy ways to eat (and drink!) all your apples.
Maple-Spice Squash Cake
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Caldo Verde Stuffed Potatoes
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Butternut Squash and Wild Rice Salad
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Grilled Eggplant with Couscous and Greek Yogurt Dressing
Tender grilled eggplant is delicious with herbs and olive oil.
Stuffed Potatoes with Black Beans and Red Pepper Sauce
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Seared Cauliflower with Arugula, Dried Cranberries, and Hazelnuts
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Gluten-Free Maple-Apple Muffins
Cooked quinoa keeps these baked treats moist and healthful.
Japanese Cucumber and Wakame Salad
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Chickpea Succotash with Lemongrass
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Khao Yum Pahk Dai (Southern Thai Rice Salad)
A feast of flavors, textures, and colors
Taiwanese Cold Sesame Noodles
Mung beans and julienned carrot and cucumber blend easily with noodles coated in a creamy, nutty sauce.
Mango Salad with Crispy Shallots
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Japanese Cold Somen Noodles
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Ginger-Plum Sour Cream Cake
Any fruit will work in the cake in place of the plums.
Arugula and Peach Salad
This salad is all about the tangy dressing. Choose the brightest, ripest stone fruits you can find, and feel free to substitute other fresh-looking salad greens for the arugula.
Grilled Tostones with Black Bean and Corn Relish
Tostones are typically fried, but what if you grilled them instead?
Red Quinoa Zucchini Burgers
This red quinoa veggie burger is bursting with flavor. Make a batch ahead of time, freeze them, and have a quick dinner on hand.
Sesame and Miso-Glazed Eggplant
Japanese eggplants are quick-roasted in the oven, then brushed with a sweet miso sauce for an extremely tender and satisfying entrée.
Sriracha-Seared Tofu and Spicy Udon Noodles
To amp up the heat, sprinkle with red pepper flakes and drizzle with extra sriracha.
Blueberry and Dark Chocolate Scones
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All-Time Classic Deep Dish Blueberry Pie
This deep-dish pie is the stuff of state fairs and road-trip diner stops.
Oat and Cashew Thumbprint Cookies with Berry-Chia Jam
A recipe from Emily von Euw of Rawsome Vegan Baking
Sesame-Grilled Okra with Tahini Dipping Sauce
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Spring Salad Dressed with Avocado Aïoli
A lemony, garlicky aïoli sauce gets its creamy texture from blended avocado. Fresh tarragon lightly seasons the sauce, which also can be used as a dip, sandwich spread, or topping for grilled vegetables.
Movie on a Mission: Growing Cities
Documenting a road trip to scout out urban farms across America, Growing Cities visits rooftops, back yards, and reclaimed abandoned lots under cultivation in major urban centers including Seattle, Atlanta, and Detroit.
Spinach Salad with Cherries and Candied Cashews
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Creamy Swiss Chard Gratins
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Roasted Carrots and Cherry Tomatoes with Carrot Top Pesto Dressing
Embrace the top half of your carrots with this flavorful pesto
Matzo Brei with Parmesan and Chives
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Sweet Potato and Pomegranate Tagine
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Supermarket Explorer: Harissa
Take a look inside my refrigerator and one thing becomes immediately clear: I’m a condiment fanatic. Lined up in not-too-tidy rows are mustards, ketchups, barbecue sauces, chutneys, pickles, tapenades, Tabasco-like sauces galore, and probably my most-used condiment, harissa.
Food for Thought: The Quinoa Controversy
Outside investments in mechanized quinoa farming are pushing Bolivian farmers to prioritize quick, mass production over sustainability
Crispy Tofu Fingers
Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in an oven or even a toaster oven.
Black Bean and Chile Posole
This hearty stew is always welcome
Grilled Papaya Rings
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Sweet-and-Sour Baked Tofu Sandwiches
Bake the tofu in advance and you'll have a quick and tasty sandwich rilling ready to go
Farro Grain Bowl with Vegetables and Citrus
Farro gets paired with Brussels sprouts, carrots, fennel, and fresh orange in this satisfying bowl
Black Bean Tostadas with Kiwi Fruit Salsa
Beans and kiwi are a quirky combo worth trying
Cherry Turnovers
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Oven-Baked Truffle “Chips”
Short and thick, these oven-baked fries are modeled after British “chips.” Parsley, Parmesan, and truffle oil toppings give them a gourmet feel.
Black-Eyed Pea Chili
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Mushroom Wonton Soup
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Red Curry Vegetable Soup
We like this with cauliflower and green beans, but try with any veggies you have on hand
Movie on a Mission: Pad Yatra
The 700 people spreading the message of environmental stewardship across the Himalayas in the documentary film Pad Yatra: A Green Odyssey literally walk the walk.
What Are Makrut Lime Leaves and What Do I Do With Them?
This special ingredient adds a unique flavor to a variety of dishes
Nutrition Face-Off: Raw vs. Cooked Spinach
Which is better for you: raw or cooked spinach?
Coconut Milk Couscous with Roasted Butternut Squash and Apples
A cold-weather dish with a sophisticated mix of flavors
Spaghetti with Lemon and Toasted Walnuts
This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables.
Rye and Graham Flour Cutout Cookies
This dough makes lovely cutouts with irresistibly crunchy edges
Rice-Stuffed Mini Peppers
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New Year’s Black-Eyed Peas and Greens
Eating black-eyed peas can bring good fortune, according to Southern tradition.
Pasta e Ceci (Pasta with Chickpeas)
A cousin of pasta e fagioli, this cozy soup features chickpeas instead of white beans.
What Do I Do With … Lemongrass?
Most people get their first exposure to lemongrass in the form of Thai food (Tom Yum, anyone?), but there are many other ways to experience its amazing benefits.
4 Plant Foods You Should Cook Before Eating
Raw food diets are lauded by some as the healthiest way to eat. While it is certainly good to eat raw vegetables and fruits, studies show that some foods are better for our bodies when we cook them.
Sweet Potato and Corn Chili Pasta
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Chai Pumpkin Pie
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Pumpkin Crème Caramel
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Maple-Glazed Carrots
Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.
Cumin-Roasted Beets
These beets can be served warm in a bowl or at room temperature over a bed of greens.