Vegetarian

Vegetarian

This bright, crunchy salad will excite your eyes as much as your taste buds, and is perfect for a potluck or a big backyard family meal.

Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.

This dish is delicious on top of some grains, alongside fish, or even as a burger topping.

Here you go: a Sloppy Joe sandwich that tastes better than your old cafeteria’s, and it happens to be vegan!

Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves.

Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.

This salad is best served when the chickpeas are slightly warm or at room temperature.

This is a combination of my mother's eggplant Parmigiana and a French tian.

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One writer's battle to get her aging mother to eat

"My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy." As Altman's mother grows older, Altman is finding it difficult to get her to eat.