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Master baker Lionel Vatinet makes this dense, super-flavorful bread with locally milled rye flour. Slideshow: How to...

Bloggers Melissa and Jasmine Hemsley serve these creamy, superflavorful lentils with vibrant toppings: spice-cooked o...

Pickling and then grilling carrots gives them a briny and charred flavor that matches perfectly with the spicy charmo...

This garlicky vegetarian dip from chef Charleen Badman is especially delicious with pita chips or warm pita triangles...

This extra-fast vegan soup gets a hint of fruity sweetness from an apple and a double dose of creaminess from almond ...

Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour. Slideshow: More Flatbread ...

Mimi Thorisson tops sweet roasted peppers with her deliciously garlicky and salty homemade breadcrumbs. Slideshow: M...

Bloggers Melissa and Jasmine Hemsley make this minimalist recipe with healthy fats—coconut oil and roasted almond but...

The beauty of this simple but highly tasty dish from Deborah Schneider is that the rice gets simmered in a quick sals...

Richard Landau tosses tender, crispy potato with a tangy mustard-seed dressing and crunchy bits of grated cauliflower...

These vegetarian sandwiches from F&W’s Ben Mims feature avocado two ways—mashed and in a chunky salad. Both are t...

This superhealthy, supereasy soup is from Michael Stebner, director of culinary innovation for Sweetgreen, a Washingt...

“Despite its name, sweet brown rice isn’t sweet,” says chef Marco Canora. Instead, this short-grain glutinous rice re...

Steel-cut oats are whole-grain oats that are simply chopped, so they’re super-nutritious and have a great chew. Chef ...

Chef Marco Canora likes quinoa, a high-protein seed, because it mimics the satisfying texture and starchiness of a gr...

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