This dish is so close to the original, it just seemed wrong to call it a tomato and cauliflower curry.
This recipe is the perfect way to use up any overripe bananas you have sitting around your kitchen.
The mushrooms are tossed in a bright citrusy marinade made with yuzu juice and yuzu kosho.
For this soup, I’ve used five varieties of mushrooms. While you can use any types of mushrooms, the more variety you have, the deeper the complexity of flavor.
Two types of tofu provide the body for this dip, while the tahini provides the flavor.
This recipe is a rich, velvety dessert that tastes like peanut butter cream pie.
These Honey Caraway Brussels Sprouts are caramelized at a high temperature, which brings out their inherent sweetness.
Ruthie Cohen's son named this dish "Swamp" almost 20 years ago, and the name has allowed her to claim the recipe in a way that is singular to her family.
Kugel is a great side dish or a star in its own right — plain or with a thick homemade blueberry syrup and more sour cream or Greek yogurt.
This banana bread is perfectly moist, thanks to some almond butter and Greek yogurt, and it’s sweetened with honey instead of sugar.
Like a true Québecoise, my mom would make this soup on a regular basis, even long after we moved away from Québec.
The dressing packs a wallop of flavor with smoky toasted sesame oil that adds a marvelous earthy flavor while soy sauce packs in loads of umami.
I’ve been brainstorming ways to bake with grapefruit and kept coming back to the idea of an upside-down cake. It’s the perfect way to balance out the tartness.
You can literally feel yourself warming up from the inside out as each spoonful of this carrot ginger turmeric soup goes down.
This pasta-like dish is packed with protein and fiber that will satisfy your tastebuds and your stomach.
Once Claudia Lucero had mastered rapid cheese-making, she knew it was time to tackle cheddar.
For writer Diana Abu-Jaber, a special seasonal cookie is a reminder of that mainstay of all holiday activities, the family fight.
I love that you can see the specks of ground espresso in the cookies, and the cardamom makes them extra special.
Ignacio Alvarez's Biscochitos are flavored with anise and served with chocolate dipping sauce.
Jenna Weber shares a Swedish recipe for pepparkakor cookies that was passed down from her great-grandmother.