Don't be concerned about the amount of kale called for in this recipe. The leaves will cook down considerably in the pan.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Turn humble onions into this thrifty yet luxe pasta dinner.
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
A make-ahead pantry salad that's friendly on the wallet too.
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Nutty, protein-packed, and batchable—perfect for hectic mornings.
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.