Sure, a baguette is delicious on its own. But take your loaf to a whole new level with these crave-worthy recipes for ...

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy. Alison Carroll, ...

We’re in the middle of a summer when we can’t really travel the way we used to. Road trips and maybe even a short flight might be on the horizon, but with so many international flights on hold, many ...

We may receive a commission on purchases made from links. If making stuffing from a boxed mix is against house rules but making an elaborate recipe with too many ingredients is not in the cards, then ...

Mushrooms are having a moment, whether it’s the recent documentary “Fantastic Fungi” or their newfound trendiness as a vegan leather. September is National Mushroom Month, but because of mushrooms’ ...

Food writer Kristen Hartke calls this her “Friday Night Pizza,” the one that is the biggest crowd-pleaser among vegans and omnivores alike, with lots of smoky, rich flavors. Hartke cooks thinly sliced ...

Shiitake “bacon” seasoned with chiles, preferably the erjingtiao variety, is the garnish for these stir-fried green beans, aromatic with ginger and garlic. They’re inspired by a version at Suá ...

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