Lastest Recipes

Roasting tomatoes along with whole (smashed) garlic cloves on a sheet pan until they’re soft and sweetened with their own juices, develops a natural deep tomato flavor.

This comforting all-weather soup is great for nursing colds and is light enough for a fresh summer dinner. Make a lot. This soup is great for lunches and leftovers. It keeps in the refrigerator for up to a week and it just happens to get tastier as it waits for you to enjoy it. So nice.

The traditional version of this sauce ingredients are egg yolks, lemon juice, water, salt, and butter. It’s an emulsion that can be tricky to master. Fortunately, the vegan version is just as (if not more) tasty, fool proof (no tricks to master) and adds an elegant touch to any meal.

A perfect brunch includes a benedict in some form or another.

For brunch this weekend, bake a batch of these fluffy sweet rolls topped with gooey icing and filled with raisins and nuts.

Sweet and crunchy, charred broccoli is an addictive side kick to these super satisfying roasted potatoes. Creamy fresh herb dressing goes great with any roasted vegetable but is the perfect complement to this warm salad.

Rich and creamy spinach soup, with fresh bright green spinach. Serve croutons and extra bread for dunking.

Easy and delicious! Miso is the secret to this wholly satisfying dressing – it provides a depth of umami that makes the other ingredients sing. A nice balance of herb and tang.

This breakfast bar recipe is more like a morning energy bar than a sweet granola bar. 

A flavorful, hearty vegan lasagna rolled-up with a tofu and almond ricotta filling and topped with a savory tomato sauce from scratch.