Make broccoli ramen salad for 6 with crunchy slaw, toasted ramen, sunflower seeds, and a tangy 3:1 oil-to-vinegar dressing. Keep crisp toppings separate until serving.Continue Reading
Pasta with beans uses 12 ounces of pasta and two 15-ounce cans of white beans with greens, garlic, and reserved pasta water. This pasta and beans recipe mashes beans into a sauce that coats noodles.Continue Reading
This pigeon peas recipe combines 1½ cups cooked peas, coconut milk, tomato, herbs, and spices for a side. Use canned or dried peas, simmer in 1½ cups liquid for 20–30 minutes, and serve with rice.Continue Reading
Make stuffed anaheim peppers with a cohesive vegetarian rice-and-bean filling, tomato sauce, and vegan cheese, then bake at 375°F until the mild chiles are tender. Serves 4.Continue Reading
Make curry cauliflower with toasted cumin, coriander, turmeric, garlic, ginger, tender florets, and a silky coconut sauce. This saucy weeknight curry serves four in about 40 minutes.Continue Reading
Make cheesy potatoes with corn flakes in a 9×13-inch baking dish using 3 pounds of frozen diced potatoes, a creamy cheese sauce, and a buttered topping. Bake at 350°F for 45 minutes, then rest.Continue Reading
Make crispy rice noodles by frying dry vermicelli at 350°F/175°C. Test one piece, then fry a small batch for 3–5 seconds and drain it. Deep-fried rice noodles should puff instantly and stay crisp.Continue Reading
