Australia is set to bake over the course of the week, with temperatures in the 40s in parts of Victoria and South Australia. The heat makes everything uncomfortable – especially cooking. Hot ovens heat up rooms, while standing over a stove does the opposite of keeping our bodies cool. But it’s possible to make a …
The dry-salting fermentation method used to make sauerkraut works brilliantly on almost any firm vegetable, so you can happily explore beyond the traditional cabbage. I had a couple of carrots and a piece of squash that needed saving, so I turned them into a golden kraut with ginger, turmeric and a little orange zest for …
If you love General Tso’s chicken, I highly recommend giving this vegan version using canned chickpeas a try. It’s got that tasty sauce you love, plus plant-based protein that I bet you’ve already got in your cabinet. Bonus: it comes together in just about 45 minutes, making it an easy weeknight dinner you can revisit …
Meeting your protein goals can seem difficult, but these high-protein peanut butter protein balls make it shockingly simple. Not only are these bites quick and easy to make, but they’re so tasty, you’ll have a hard time believing they’re as nutritious as they are. These really are the perfect pick-me-up for a quick breakfast or …
bowl of creamy red lentil soup feels like pure comfort – warm, silky and deeply satisfying. The lentils cook down into a smooth, golden blend, their gentle sweetness enriched by sauteed onions, garlic and a touch of spice. A drizzle of dukkah oil brightens things up, making it perfect for January. Then, a Levantine chickpea …
I want to make more vegetarian curries, but most call for a tin of coconut milk and I’m trying to cut down on saturated fats. What can I use instead? Jill, via emailCoconut milk brings silkiness and sweet richness to curries, and also mellows spices, so any substitute will likely change the nature of the …
If you’ve never tried lomo saltado before, then let me convince you—this is your sign. While this dish is typically made using beef, I found this recipe to be the perfect opportunity to sub in seitan to create a delicious, fully satisfying vegan meal. But first, some background: Lomo saltado is a very popular Peruvian …
PHOTO: REBECCA SIMPSON STEELE; FOOD STYLING: MAKINZE GORE SavePrint It’s no secret that Delish’s original Marry Me Chicken is one of our most well-loved recipes, which is why we’ve been inspired to create countless variations on the classic. From Marry Me Gnocchi to Marry Me Chickpeas, we’ve taken the signature creamy sun-dried tomato sauce to …
Ferrero Rocher is synonymous with the holidays for me. I grew up considering these sweet chocolate treats to be the epitome of fancy, since we only ever bought them during the holidays as an extra-special treat. I looked forward to them every year, and now I’ve turned them into an indulgent cheesecake bar that’s certainly …
I’m a sucker for a rösti, and I truly believe it makes the best breakfast, brunch – or any meal, really. This one leans into the amazing varieties of root vegetables we have at our disposal, and it is especially stunning when layered and presented with all of the other elements: a bold mustard aïoli, …