When it comes to creating a pristine white, lofty meringue, it turns out you can be vegan and eat your meringue, too.
All the rich, creamy, comforting goodness of the Indian classic with a couple tweaks to make it more accessible to American grocery stores. Plus the convenience of being made in the slow cooker.
This is definitely not your classic shakshuka. But with its lilt of lemon, its hearty braised greens, and it sprinkling of za’atar, it’s not something we’d kick out of bed.
Movie-watching must. Nostalgic nosh. Low-calorie something to satisfy. Sexy little something to knock back with cocktails as a pre-dinner party teaser. Popcorn has its moods. This recipe fits them all.
Essentially fancy-sounding blobs of pastry with grated cheese, these chichi French lovelies impress everyone yet barely take any effort.
An already soul-satisfying Middle Eastern classic made even more enticing thanks to the addition of white beans and charred vegetables.
Pickle juice-brined pork chops. Yes, you read that correctly. And yes, we know what you’re thinking. Why didn’t we think of brining pork chops in dill pickle juice? It’s easy, ingenious, and, natch, delicious.
Greens, vinaigrette, walnuts and the namesake aged cheese are all you need for a fresh, simple, sophisticated salad.
A vegetarian’s delight. Quinoa, black beans, kidney beans, tomatoes, onions, and garlic are cooked in a broth infused with chili powder, cumin, cinnamon, and unsweetened cocoa.