These seasonal vegetarian dinners, like veggie quiches and pasta dishes, are low-calorie and have at least 15 grams of ...

Now is a great time to expand your culinary repertoire. When the summer heat rolls in, the last thing anyone wants to do is turn on the oven. Fortunately, the season's bounty makes it easy to whip ...

This vegan pozole rojo recipe is from Castrejón's cookbook. It is velvety and rich, smartly employing mushrooms for earthy flavor and slight chew. The result is just as satisfying as a meat-laden ...

It relies on pantry staples — white wine vinegar, sugar, (optional) cumin seeds, olive oil — and hearty vegetables that can ...

Use only high-quality canned beans or your salad will surely be mushy. This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors.

Sometimes you don't have time to make a complicated dinner, and that's when these dump soup recipes come in extra-handy.

When I first came across Italian rice salads, I was listening to the radio. On “The Splendid Table,” my friend and food ...

Cauliflower, cashew, pea and coconut curry: Adapted by Jennifer Steinhauer from Meera Sodha’s landmark cookbook, “Made in ...

People choose to adopt vegan or other lifestyles ... were actually made from black beans! When they are processed in a food processor, they take on a creamy texture that makes a healthy and delicious ...

This riff on an Italian-style rice salad combines carnaroli or arborio rice (typically used for risotto) with arugula, white beans and vegetables pulsed in a food processor so they’re about the same ...

Vora, a former lawyer turned vegan recipe developer and cookbook author, has built a loyal following by turning everyday plant-based staples into crave-worthy meals. In this video, she tackles an ...