Chard with Orange and Almonds

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Chard + orange + almonds is one very happy ménage à trois on a plate.

Basic DIY Kimchi

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Korean food is hot stuff these days, and kimchi is always on the table. Our basic homemade kimchi is easy to make and versatile to use.

Vegetarian Black Bean Chili with Squash

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Tempeh is a firm, chewy cake made from fermented soybeans, and its dense texture makes it a hearty stand-in for meat. Tempeh does well marinated—it [...]

Crispy Mustard-Coated Brussels Sprouts

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These Brussels sprouts will go down in my history book as the sprouts that flipped my daughter from a sprouts hater to a sprouts lover. [...]

Curried Cauliflower “Steaks”

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This is our go-to weeknight meal. Everyone—including our 9-year old daughter—loves these. The number of “steaks” you get off of each cauliflower depends on the [...]

Roasted Butternut Squash with Shallots

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This super-simple side dish is terrific on its own or as a base for other creations, from soup to tacos and quesadillas to pasta and pizza.

Quick-Pickled Radishes with Dill

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These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.

Fig Love: Late-Summer Fig and Onion Chutney

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Fig season is in full swing right now. Learn how to select figs, how to store and use them, and try our recipe for End-of-Summer Fig and Onion Chutney.

Slow-Cooked “Melted” Eggplant and Tomatoes

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Chopped eggplant and tomatoes are flavored with a generous amount of garlic and warm spices, then slow-cooked to rich perfection on the stovetop.

Pasta with “Melted” Summer Squash

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Our "Melted" Summer Squash creates a rich, creamy vegan sauce for pasta that's perfect for quick midweek suppers.