Crisp and bitter, the classic cocktail of gin, Campari, and sweet vermouth is dependably delicious, and remarkably difficult to foul up.
Tender, chewy, blistery bagels you can make at home.
Scotch and amaretto combine in this 1970s favorite.
Whip up chickpea liquid into a light meringue that delivers tall, fluffy, and moist vegan pancakes.
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
How do you make an Old Fashioned? With simple, classic ingredients and nothing more.
A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
Tender curds of silken tofu bathed in a smoky tomato sauce.
An Egyptian breakfast dish of favas stewed with tahini and seasoned with garlic, cumin, and lemon.
A classic recipe for artichoke hearts, from the heart of Italy.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
Move over banana bread—we have a new way to use up those black bananas...
Chickpea liquid is the key to light, fluffy vegan oatmeal pancakes.
Start your day with the cozy flavor of cinnamon and raisins.