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You'll want this classic dish for lunch and dinner
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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Zucchini pancakes might just be the most underrated zucchini recipe for summer’s most underrated vegetable. Everyone loves them, they’re super easy to …
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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…
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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…
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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…
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