Vegetarian Meatballs with Soy-Honey Glaze
Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen
This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.
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.
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.
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
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.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.