Red miso paste is the best option for seafood-free homemade kimchi.
Leftover egg whites hiding in the fridge? Let's use 'em up!
Preserved lemons are useful in all sorts of recipes, and they're easy to make.
Creamy, tangy, gooey vegan nacho sauce that's perfect for dripping, dipping, or just eating with a spoon.
Bright, creamy, and zingy with chile heat.
Three different tomato sauces blend to make a perfect, harmonious whole.
How to make pomegranate molasses from fresh fruit or juice.
Each bite is an explosion of textures and flavors.
Make this versatile recipe, then decide how to use it.
A saucy, chunky chickpea dip.
This soy-based sauce is delightfully sweet and garlicky.
A deeply flavorful vegetarian ragù.
A savory-and-sour peanut sauce that works equally well with satay or spring rolls.
Turn your herb and vegetable leftovers into a delicious and versatile sauce.
Bright in flavor and color.
Quicker and easier than a quick pickle.
It's all about layering texture and flavor into the sauce.
A simple sweet-hot pickle and pepper relish for hot dogs and hamburgers.
No butter and no cheese? No worries.