Plant-based versions of traditional dishes to welcome the Year of the Tiger
Not all wine is just grapes and time. Some wineries use additives and processing ingredients derived from animals.
Acclaimed chef, cookbook author, and publisher Bryant Terry created this menu of plant-based takes on Southern holiday staples
Chefs and authors Miyoko Schinner, Shenarri Freeman, Andy Zambrano, and Salima Saunders share Thanksgiving recipes from their own family tables
Bonus: It also works as a dip
Some favorite sweet and savory dishes for the festival of lights
The silky texture is thanks to almond creamer
Succulent mushroom tacos from 'The Vegan Meat Cookbook'