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.
Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!
This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning.
When ready to serve, gently fluff the rice with a fork and scatter the parsley on top.
If you can boil water, you can make great rice.
"If you’re going to eat chocolate, you might as well really go for it, right?" says Nicole Bermensolo. Right.
“I think there's one chutney that connects the whole country, and that is the green chutney.” Vikas Khanna
“I think there's one chutney that connects the whole country, and that is the green chutney.”