Olive Oil Infused with Porcini and Rosemary
Be sure to refrigerate the oil, and to use it within three weeks of the date it was made.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
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 custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.