Photo by Dan Monick
Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
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.
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!
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.