Recipes Archive - Page 3 of 23

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The New Caprese Salad

By Kaelyn Riley

Add sliced ripe peaches to your salad for a twist on the traditional caprese.

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Tomato and Jalapeño Toasts

By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson

A spicy, citrusy take on bruschetta.

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Campfire Bibimbap

By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson

This vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.

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Skillet-Baked Brie

By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson

Who says you need to bake Brie in an oven? Try this campfire recipe, which heats up Brie in a cast-iron skillet with toasted pecans and a bit of brown sugar.

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Steak Skewers With Harissa

By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson

Homemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.

Grilled corn with ancho lime maya and cilantro

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Grilled Corn With Ancho-Lime Mayo and Cilantro

By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson

This take on Mexican street corn pairs a spicy mayo with grilled corn.

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Thai Stir-Fry

By Robin Asbell

Serve this tofu-and-veggie-packed dish over noodles or rice.

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Warm Bacon and Kale Salad With Soft-Boiled Eggs

By Robin Asbell

Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.

Savory_Overnight Oats With Veggies and Chevre

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Savory Overnight Oats With Veggies and Chèvre

By Robin Asbell

Sautéed mushrooms add a rich umami flavor to this savory bowl of oatmeal.

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Creamy Vegetable Soup

By Robin Asbell

Use your favorite veggies in this soup, which is blended with coconut milk and white miso paste.

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Flexible Fried Grains With Shrimp

By Robin Asbell

Use quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.

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Socca with Spring Vegetables and Sesame Sauce

By Robin Asbell

For a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.

A picture of the cover of a cookbook called Now and Again and a plate of bagna cauda and vegetables

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Bagna Cauda with Endive + Fennel

By Julia Turshen

Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.

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Green Curry With Edamame

By Robin Asbell

This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.

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Korean Cauliflower

By Robin Asbell

Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.

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Shiitake-Walnut Tacos

By Robin Asbell

Vegan but meaty, these smoky mushroom-walnut tacos are great with a fresh mango salsa.

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Hummus, Three Ways

By Robin Asbell

Use beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.

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Coconut-Lime Energy Bites

By Robin Asbell

These easy no-bake energy bites are made with dates, almond butter, and tropical ingredients like dried pineapple, coconut flakes, and fresh lime juice.