Your Ultimate Source for All‑Things Vegan
Get the world's #1 plant‑based magazine
This easy and nutrient-ladened breakfast from the Plants First cookbook makes for a no-stress start to your day. To cook the oatmeal overnight so its ready when you wake up, set the slow co
It's important to have all the right equipment and gear in your kitchen: You will want all the essentials you need to recreate your favorite celebrity chef's recipes. But sometimes, it's not the most expensive kitchen items that are the most useful or the most used. In Season 7 of "The Pioneer
The key to developing the deep, rich flavor of these short ribs is all in the browning. First, the short ribs themselves get seared to develop a caramelized crust, then the vegetable mixture takes its turn getting deeply golden in the pot, and finally, a healthy heap of tomato paste goes in fo
Every professional and home cook knows that the right cast iron cookware in your kitchen can become the best sous chef you could ever need. The only issue? Those essentials usually come at a price. That's why waiting for a major shopping event is the best time to stock up. So get out your
Non-stick pans are usually the unsung heroes of the kitchen, able to scramble eggs perfectly without leaving any food behind. Therefore, if you have been using stainless steel — or just need to upgrade an old pot — consider choosing Cuisinart Chef’s classic 9-inch non-stick pot, which is no
Sanan of The New York Times. Food stylist: Simon Andrews. Prop stylist: Paige Hicks.
Here is a little trick to make it easy to steal eggs and prevent them from spreading to flat floppy disks: before putting the eggs in the pot, roll the eggs in boilin
On Christmas Eve last year, Lynda Finch cooked a hodgepodge for her family in her Department 56 Christmas Village and mistletoe tablecloths for her family to graze the next day. That night, Finch prepared mung bean salad, mashed potatoes, stuffed mushrooms, bacon-wrapped appetizers and Chile rell
Succotash was originally a nutritional powerhouse for North American natives. It is a broth, long-simmered dish defined by two key ingredients: dried corn, hulled by soaking in wood ash lye (now called whole corn or pozole) And dried beans. On this delicious background, a variety of fish, shellfi
We like hamburgers of all shapes and sizes, but nothing is more like a broken burger. Ultra-thin pie is characterized by juicy in the middle, brown on the edges, and crispness from a large squeeze on a greased baking pan. But it must be a very good squeeze, which is why you want something like Cu
Kelly Marshall for the New York Times. Food stylist: Roscoe Betsill. Prop stylist: Getteline Rene.
In the late 1920s or early 1930s, Cuban socialite Elena Ruz Valdés-Fauli asked to eat a sandwich at the El Carmelo restaurant in Havana with turkey, st