Cooks' note:
•Artichokes may be cooked 2 days ahead and chilled in sealed plastic bags with paper towels to absorb excess moisture. Bring to room temperature before serving.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.