You'll want this classic dish for lunch and dinner
These addictive pancakes are almost crêpelike in their crisp and chewy texture. That texture—crisp on the outside, tender and chewy on the inside—is be…
Makes: 4 servings Time: 20 minutes with precooked rice Here’s a great way to use leftover rice and a nice cooked treatment of kimchi. This is good as a…
Makes: 4 servings Time: 30 minutes Ingredients Salt and black pepper to taste 2 tablespoons extra virgin olive oil 1 medium onion, roughly chopped 1 te…
Makes: 4 servings Time: 45 minutes Ingredients 2 tablespoon vegetable oil 1 onion, chopped 1 tablespoon minced garlic Salt and pepper 1 cup pearled bar…
This week’s budget recipe takes a winter staple and completely transforms it with one of the best ingredients summer has to offer. I’m talking about to…
Makes: 4 servings Time: 15 minutes Ingredients 2 tablespoons neutral oil 1 ½ cups chopped tomatoes Salt and ground black pepper 1 pound firm tofu, drai…
I started making quesadillas for Holden way back because all kids love them — but you know what? We adults should be enjoying them on a regular (or sem…
Zucchini pancakes might just be the most underrated zucchini recipe for summer’s most underrated vegetable. Everyone loves them, they’re super easy to …
These super, unusual, savory (and obviously vegan) pancakes take advantage of the chameleon-like qualities of tofu. See the variations for just a few o…
Makes: 4 servings Time: 2 1/2 hours, almost completely unattended Ingredients 3/4 cup vital wheat gluten flour, plus more for shaping 1/3 cup red lenti…
Makes: 4 to 6 tacos Time: 20 minutes Ingredients 6 carrots (if they’re thin, halve them lengthwise; if they’re thick, quarter them lengthwise) 1 medium…