Beverly Bennett, also known as the Vegan Chef (veganchef.com), is a talented and creative cook. A number of her desserts are the ones most requested by my sons. When strawberries are lush and ripe, this is an easy way to create a light and healthy dessert in a flash. Please use ripe, juicy strawberries for this; it just isn’t the same if they’re rock-hard and barely red. Make this before dinner, and it will be ready by the time you want dessert.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.