...super quick and easy! Combine all the ingredients in a medium saucepan. Bring the sauce to a simmer over medium heat. Then, reduce the heat to low. Cook, stirring often,...
You can make this BBQ tofu recipe in two ways: in the oven or on the grill. The oven version is an easy protein for vegetarian dinners all year round,...
...– Brioche ones are fantastic here, or use vegan or gluten-free buns. Find the complete recipe with measurements below. VARIATION Swap the slaw! Replace the cabbage salad with classic coleslaw,...
...ingredients and 5 minutes of prep! The recipe comes together in the food processor, the S-blade whizzing away the graininess that store-bought ricotta often has straight out of the package....
...an orange slice. It’s bittersweet, bubbly, and oh-so-refreshing. If you’re going to Italy on vacation this summer, make sure to order one as an aperitivo while you’re there. If you’re...
...(or two) while we’re there. This combination of tequila, lime juice, and fizzy Topo Chico over ice is the best way to beat the Texas heat. When we’re not in...
...pepper flakes. The bright, savory flavor of the fresh garlic, lemon, and herbs saturates the oil, which in turn soaks into the chewy balls of cheese. I hope these marinated...
...That way, the noodles will stay tender once they cool. Dice the cucumber and bell pepper into small pieces. You want to get a little of these crunchy veggies in...
...pop! Fresh parsley and dill – The dill adds sour, pickle-y flavor. The parsley’s fresh flavor balances the salad’s briny, acidic elements. Olive oil, Greek yogurt, lemon juice, Dijon mustard,...
...tablespoons butter 2 shallots, thinly sliced (or a small onion) 1/4 teaspoon minced garlic 1/4 teaspoon cardamom powder (or seeds from 3 or 4 pods) 1/4 teaspoon cinnamon 1/4 teaspoon...
...brown and crunchy on the edges. Meanwhile, make the dressing: Whisk together the shallot, Dijon, lemon juice, olive oil, parsley, dill, and pinches of salt and pepper. Taste and adjust...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
