Sliced raw fennel, roasted baby artichokes, and bright green edamame make one fabulous, Italian-inspired salad.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
This side dish is flavorful enough to also serve as a main course.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.