These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging.
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If you’ve ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you’ll love this recipe.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Rustic, free-form tarts are my favorite summer dessert for entertaining.
The secret to crêpe-making success? Letting the batter rest as long as needed for the frothiness and bubbles to subside, so it can spread smoothly and evenly across the pan. All of the recipe components can be made ahead of time, so the filled crêpes come together quickly when it’s time for dessert.
Smoked mozzarella stands in for Canadian bacon, while a fresh tomato sauce takes the place of hollandaise sauce, in this lightened-up version of a brunch classic. If you’re making the recipe for dinner, all you need is a light salad to round out the meal.
Slide fried eggs between tortillas slathered with refried beans, and you get this fun twist on a Mexican favorite that you can eat with your hands. Serve with your favorite prepared salsa.
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Shiitake mushrooms replace ham in this classic French café sandwich.
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Check out Vegetarian Times Editors's author page.
Want to win over the cookie lovers in your family? Make a batch of miniature whoopie pies! Kids will love the sweet marshmallow cream filling, while kids at heart can appreciate the tender chocolate cookies with a richer flavor than store-bought versions.
Cointreau, a sweet orange liqueur, gives fudgy brownies an elegant touch.
A smooth, creamy pumpkin custard surrounds sweet pear halves for an updated version of the classic holiday dessert.
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Check out Vegetarian Times Editors's author page.
Pasta Salad is a staple as a barbecue side dish for good reason – it’s satisfying, simple, and the perfect outlet for fresh, seasonal vegetables.
Watch this video to learn how to prepare pizza dough from an expert.
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How does the head chef of the Panera chain—which has nearly 2,000 locations in 45 states—feel about food? Just this: He wants all customers to get the chance to eat fresh, local food easily. We caught up with Dan Kish to find out how he makes this a reality in every Panera eatery in the country.
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Check out Vegetarian Times Editors's author page.
This vegan blueberry coffee cake is perfect for a weekend breakfast.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Sponsored content: Presented by Natural Gourmet Institute
Sponsored content: Presented by Natural Gourmet Institute
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This penne dish checks all the boxes — it's made with fresh veggies, satisfying pasta, and it's super easy to make.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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Who says happy hour is only for bars and restaurants? A small gathering at your place with festive drinks and light nibbles is easy to pull together, and you can always let the party go later if everyone’s still having fun. Here are our favorite super-simple make-at-home noshes.
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A decadent, custardy delight that looks sophisticated, but is also homey and comforting.
Cooked quinoa keeps these baked treats moist and healthful.
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Check out Vegetarian Times Editors's author page.
This deep-dish pie is the stuff of state fairs and road-trip diner stops.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
I am a salad lover, and what's not to love? Salads make it easy to eat a well-balanced meal at home or on the go. However, there is one essential piece of salad prep that will make them even more nutritious.
In France, there’s an after-dinner tradition called the tisane. Tisane is another way of saying “tea,” and more specifically, “herbal infusion.” I’ve adopted the ritual for several reasons, beginning with the fact that it tastes good, but I also love that I can use almost any herb for the job.
6 ideas for memorable make-and-take meals
Simple homemade sweets with a French twist
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In the food magazine world, we talk a lot about “recipe development.” I like that “developing” is distinct from “inventing” or “creating.” Case in point: Some impromptu recipe tweaking when I wanted to make Cheddar cheese wafers, a Southern classic I adore but wanted to make a little fancier.
A review copy of Herbivoracious by Michael Natkin has been sitting on top of my file cabinet at work for about a year and a half. I’d marked several recipes that looked good, set it aside, and forgot about it. After finally trying a recipe for this installment of Copy Cat in the Kitchen, the book is coming back to the Cat Cave and I’m bookmarking the Web site.
When my good friend Dominic told me he’d mastered making a single morning pancake/crêpe using just flour and water, I wasn’t just skeptical. No milk? No eggs? How could it possibly be good?
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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Rev up your apple pie repertoire with this free-form beauty that’s loaded with dried apricots, figs, and cranberries, plus a healthy splash of Armagnac, an aged brandy from Bordeaux.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
A protein-powered breakfast could be the key to curbing cravings throughout the day. Here's how to serve it up.
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Check out Vegetarian Times Editors's author page.
Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!
For this quintessential luau dessert from Mark Reinfeld, the pudding should be sliced into petite squares and served on small pieces of ti or banana leaf.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.