Use this toasted-hazelnut vinaigrette on any fall salad.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
This side dish is flavorful enough to also serve as a main course.
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!
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.