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While writing her book, The Glorious Vegetables of Italy, Domenica Marchetti unearthed this classic Sicilian recipe. ...

This veggie-packed burger is made with chickpeas, artichokes, olives, asparagus and quinoa, then topped with melted c...

This sweet, creamy dressing is named after the small village next to Ballymaloe Cookery School. The salad—packed with...

This creamy Spanish almond sauce uses green bell and poblano peppers instead of the usual red peppers. It’s lovely sp...

Tara Duggan, author of Root-to-Stalk Cooking, uses the whole leek—grilling the bottoms in chunks and braising the sli...

With smoky radicchio, toasted hazelnuts, Parmesan cheese and a bright, lemony dressing, this super-simple salad taste...

Chef Richard Landau skips the creepy packaged vegan bacon in favor of king oyster mushrooms, also known as king trump...

This stunning, make-ahead frozen treat, made with fat-free yogurt, fresh fruit and turbinado sugar, is delightfully c...

Instead of using the usual dried seafood to make this spicy, funky Chinese condiment, Richard Landau creates a vegan ...

Bagna cauda is a warm olive oil dip from Northern Italy that’s normally made with plenty of anchovies. Richard Landau...

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