Citrus peel is a superhero ingredient. It is one of the strongest, most fragrant things you can use to build flavor in your cooking. This post shows you how to dry citrus peel. If you tend to have fresh grapefruit, oranges, or lemons around for juicing, don’t waste the peel.
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The macro bowls featured in Joe Yonan’s Mastering the Art of Plant-Based Cooking – nutty brown rice, a rainbow of vegetables, and a miso-tahini dressing you’ll want to put on everything.
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This favorite meatless red pozole is grounded with cascabel and chipotle chiles and spiked with citrus olive oil.
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This deeply flavorful caponata recipe cleverly trades out traditional eggplant for roasted cauliflower and uses an oven in place of deep-frying. The idea comes from Easy Wins by Anna Jones and has become an absolute favorite.
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Game-changer: I stumbled on new-to-me THIN rice cakes the other day, and have been using them as the perfect, crunchy snack vehicle in the days since. Pictured are a handful of topping ideas.
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A riff on one of my favorite recipes in Andrea Nguyen’s Vietnamese Food Any Day – a caramelized tempeh crumble. The sort of thing that immediately becomes the best component in your rice bowl.
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This sake mushroom recipe was inspired by a stack of papers in my kitchen. There was a note that simply said: big mushrooms, dunk in sake, dredge in rice flour, sauté, salt, dot with miso butter.
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A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.
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This is how you make simple, garlic kale – just right. If you love sautéed greens, the keys are avoid overcooking, and adding plenty of garlic to the pan. And yes, this technique works with kale, chard, or spinach. Super flexible!
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A spicy lemon coconut sauce that is good on just about everything – noodles, frittatas, soups. Keep a jar in the refrigerator, and you can use it to make things special throughout the week.
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The tomato soup to make if you have a good blender and a haul of tomatoes. Tomatoes, onions, garlic, and a red pepper are roasted, then seasoned with a touch of smoky paprika. Couldn’t be more simple or flavorful.
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Let’s make a vegetarian poke bowl! They’re fantastic this time of year because they’re light, clean, filling but not heavy. Made with watermelon poke.
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Leveling up lunch ideas with lots of color, clever use of leftovers, and feel-good ingredients. These are two lunchboxes I packed recently.
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A special ingredient in the coating of this salt and pepper tofu is what makes it extra good. You’re going to want to have it over cold noodles, salads, or as a straight-up snack.
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The bonus part of this roasted broccoli is the creamy tahini under-dressing along with the scallion-peanut sprinkle. Inspired by a sheet pan recipe in Alison Roman’s Dining In, this broccoli is on repeat.
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Everyone can find ingredients to love In this vegetarian take on Niçoise Salad! Beans and artichokes take the place of tuna (or anchovies) here alongside tender potatoes, hard-boiled eggs, cherry tomatoes, and green beans.
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Peach salsa, with its confetti color and big flavor, is a summer favorite. A short ingredient list that allows for early preparation equals perfection on everything from chips to tacos and more.
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A much-loved vegetarian paella recipe. And, for this veg-centric, California-inspired take on the Spanish classic, you don’t need a special pan.
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To make mushroom “scallops” keep your eyes peeled for big mushrooms! So worth it. Slice king oyster mushrooms into scallop-shaped rounds and saute until tender and golden. Toss with a flavor-packed mixture of onions, cherry tomatoes, ginger, garlic, lime and a a special sauce.
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A special roasted cauliflower inspired by Sara Forte’s new cookbook. It’s wildly delicious – loaded with herbs, dates, nuts, roasted red onions and tossed with a tahini dressing.
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A special, triple-bean, vegan chili inspired by Jess Damuck’s new cookbook. It’s bold, flavor-packed and uses a technique to achieve the best texture of any chili I’ve eaten. It’s time to schedule a big chili night.
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This incredible citrus rice is flooded with orange juice, flecked with celery and carrots, and boosted with a packet of French onion dip mix.
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An amazing Persian New Year Noodle Soup (Ash Reshteh) inspired by a version in Greg & Lucy Malouf’s beautiful book, Saraban. At its core, this is a celebratory bean and noodle soup featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. Loaded with spinach and herbs, you serve it topped with walnuts, caramelized onions, and a dollop of something creamy. It’s amazing.
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There are just a couple details to get right for the perfect kale chips. This is how I make crispy pom-poms of kale everyone loves to snack on.
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These sweet potato tacos are so simple, and so good! Tortillas are slathered with smashed, roasted sweet potatoes. Top with black beans, sliced avocado, quick pickled red onions, a bit of cheese, and squeeze of lime. Fantastic.
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