Month: November 2025

If pumpkin pie is feeling tired, this pie is the upgrade: It's moist and deeply spiced without veering toward heaviness, the kind of dessert that feels just as welcome on…

Feta dips can be tangy and salty, but this one is softened with yogurt and a bunch of soft herbs, turning it into something light, fluffy, and very green. Think…

Stained with turmeric and laced with heavy additions of dairy, these potatoes are not safe. Turmeric dyes the cream an almost brilliant gold, and a mound of sharp white Cheddar…

This caramelized, salty-sweet winter squash, from my book "Big Vegan Flavor" (Avery Books, 2024), is so delicious you'll want to make it every week in the fall and winter. When…

Brussels sprouts love fat, and they get it the best way here: buried under cream reduced until thick, then refined with a touch of lemon zest so it doesn't become…

Reduce the heat to medium and cook, stirring often, until the cranberries pop and the mixture becomes quite juicy, 2 to 5 minutes. Continue to cook, still stirring often, until…

While the kale cooks, prepare the coconut rice: Heat the remaining ¼ cup oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high heat. Add the shallots…

While the kale cooks, prepare the coconut rice: Heat the remaining ¼ cup oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high heat. Add the shallots…

While the kale cooks, prepare the coconut rice: Heat the remaining ¼ cup oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high heat. Add the shallots…

While the kale cooks, prepare the coconut rice: Heat the remaining ¼ cup oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high heat. Add the shallots…