Vegan

Vegan

This spicy raw soup, on the other hand, takes mere minutes to whip together, and it packs plenty of essential fatty acids from the hemp seeds and flax oil.

This recipe makes a great main course, sort of like a well-dressed, warm lentil salad.

While tomato kibbeh is at its finest at the height of tomato season, it tastes wonderful even with winter tomatoes.

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!

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

If you can boil water, you can make great rice. 

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  • Osayi Endolyn meets Hoppin' John

    Osayi Endolyn tells guest host Francis Lam about her introduction to Hoppin' John, and how that connected her to both her personal history and to the influence of African cuisine on the food of the American South.

Top Recipes

Tasting the Impossible Burger

A Stanford biochemist has created the Impossible Burger, a plant-based burger that has the aroma and texture of a cow-based patty. Bon Appétit's Kurt Soller sampled it, and he tells Francis Lam what he learned and how it tastes.