This homemade broth has a mildly sweet flavor. Any leftover broth can be frozen for up to three months.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This side dish is flavorful enough to also serve as a main course.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
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!
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.