Chef Priyanka’s Tofu Bánh Mì is made with a tamarind-marinated tofu, spicy and tangy slaw, and tons of jalapeños and fresh cilantro.
Brenda’s approach to creating recipes always starts with 3 major considerations: (1) quick prep time, (2) easy to prepare, and (3) affordable ingredients. Try this easy vegan pasta salad for a delicious meal with minimal effort required.
Making its first appearance on the cooking scene in the 1700s, the humble brisket made its way to the United States in the early 1900s with the immigration of Ashkenazic Jews and has since become a popular part of American cuisine.
Bring a taste of New York City bodegas into your kitchen with this simple recipe for Plantega’s Philly Meatball Sub.
This galette is a beautiful addition to your summer parties and picnics! It can be made ahead of time and enjoyed at room temp, or warmed gently before serving. It’s the perfect way to show off a tomato bounty.
Vegan bodybuilder approved (thanks Vegan Strong!), this meal is a great blend of healthy carbs, fats, and proteins that is packed full of flavor.