Cooking black beans from scratch couldn't be more effortless.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
An Italian vegetable side dish that can't be overcooked.
Red miso paste is the best option for seafood-free homemade kimchi.
Cider vinegar and sugar create a sweet-and-tangy flavor.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Flavorful beans dressed with sherry vinegar, olive oil, and a pinch of smoked paprika.
Green beans, mushrooms, and onions in a stove-top side dish that brings out the flavors of a classic green bean casserole.
A fancy fall salad that won't add to your holiday stress.
Sweet and sour eggplant with raisins, pine nuts, and herbs.
A thick, craggy, crunchy crust that stays crunchy even after a couple circuits around the table.
An easy, wonderfully spiced cabbage dish.
Bean stew loaded with lemon, garlic, cumin, and chili powder.
A classic recipe for artichoke hearts, from the heart of Italy.
An Egyptian breakfast dish of favas stewed with tahini and seasoned with garlic, cumin, and lemon.
The key to great tabbouleh salad is to control its moisture.