Moisture is your friend in this recipe. It will give you croquettes that are crispy on the outside but creamy and fluffy on the inside.
Lamb ribs are about half the size of a rack of baby back ribs, so this recipe is a good compromise if you're looking to cut your meat consumption this year.
No need to go out for dessert. Make this restaurant-quality treat today and enjoy it after tomorrow's dinner.
Don't like greasy eggplant? Here are some techniques for prepping it before you douse it in the sweet and spicy marinade.
Serve this onion salad with toasted pita, tomatoes, goat cheese, olives and frisée.
This rich cheese sauce can be enjoyed as a dip with toasted baguette or as a topper for toast.
Think about deep frying like this... You're immersing the green beans in a really hot environment and steaming them from the inside out.
The surprise in this recipe is the tofu. Just like any mayonnaise-type sauce, you can substitute tofu for oil.
Freda Love Smith's memoir chronicles her life as a rock drummer and food lover. She tells stories of how those two worlds have collided in some unexpected ways.
Sun-dried tomatoes are stuffed with seasoned goat cheese, and Roquefort is sandwiched between toasted walnuts.
As you're mixing the batter, embrace the army-green color. The pancakes will eventually turn a deep brown as they cook.
These beets will stay good in the refrigerator for three weeks. The longer you wait to pop them open, the more deliciously pickled they'll taste!
Pluck several handfuls of herbs from your indoor garden and make this colorful dressing.
The name of this dish might be unfamiliar, but you'll recognize the ingredients.
Here's a new way to enjoy fresh-from-the-bush blackberries.
Seth Elgar pushes his caramel sauce past sweet into dark, rich and deep. It's the perfect sauce for this simple flan recipe.
Level-up at food preservation and make these out-of-the-ordinary Brussels sprout pickles.
Don't worry, these pickles won't be overwhelmingly hot (as long as you remove the seeds and pith from the serranos).
Let this cabbage slaw sit for a couple days or serve it right away. Either way, it makes a fantastic topper on tacos.
Instead of throwing tofu, seitan or another meat-substitute on the grill this Fourth of July, use whole foods like eggplant to take the place of meat.