It takes just a few minutes to mould the mixture around the skewers and best of all they do not take long to cook ...

Nicknamed “Yiddish meatloaf,” klops is an egg-filled meatloaf that likely originated in Austria, but became popular with ...

Make potato base. Combine mashed potatoes, aromatics, egg yolks, and potato starch. Mix until everything is combined. Whip ...

At Greens, a vegetarian restaurant in San Francisco, Executive Chef Katie Reicher waits eagerly each year for the potaotes to ...

For quick weekday meals, try carrot stir-fry with tofu. Marinate tofu cubes in soy sauce, ginger, garlic paste, and sesame seeds. Pan-fry until golden. Add bell peppers, broccoli, and julienned ...

This beany shawarma is proof that vegetarian can be just as bold. Slow-cooked with fragrant baharat and packed with hearty ...

This recipe for quinoa stuffed tomatoes with plant-based feta is packed full of protein and a great dinner to make in the ...

Down in Cavtat in the atmosphere of spring, Konavle asparagus is in full season. Learn more about this priceless health food.

Eggs poached in tomatoes, spices and sauce originated in the northern part of Africa near the Sahara Desert. Today's recipe ...

Caramelized onions, schmaltz, and tender livers make this classic Jewish chopped chicken liver recipe an unforgettable family ...

I love you, winter vegetables. But I'm moving on to greener pastures, particularly those full of asparagus. Even though it's ...

Wild garlic? You mean that thing chefs go mad for every spring? Hannah Twiggs untangles the annual restaurant frenzy for ...