Alex Lau
Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Froyo for one, made in a blender and topped with a crackly magic shell.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.