Photo by Chelsie Craig, food styling by Chris Morocco
This recipe is a great way to showcase the eggplants and basil you just hauled from the market and use up those leftover grains in the fridge.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.