Tag: vegan asian cuisine
Featured Recipes
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- Appetizers & Snacks (5)
- Best Of (1)
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- Breads & Baking (7)
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- Desserts (25)
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- Main Dishes / Entrees (80)
- Meat & Poultry (20)
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- World Cuisines (123)
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Potato Kugel With Crispy Edges for Passover
Potato kugel with crispy edges, russet potatoes, onion, and schmaltz or oil, baked for a golden, make-ahead Passover side that handles holiday hosting smoothly.
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Charoset with Apples and Walnuts for Easy Passover Prep
Charoset with apples, walnuts, warm cinnamon, honey, and sweet wine comes together fast for a make-ahead Passover side that fits busy seder planning.
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Matzo Ball Soup With Dill and Roasted Chicken
Matzo ball soup with dill, roasted chicken, and rich broth makes a comforting, make-ahead Seder starter that eases Passover prep for busy home cooks.
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Pea and Mint Soup That Tastes Like Spring
Pea and mint soup with frozen peas, fresh mint, and light stock for a fast, bright weeknight starter or lunch that’s freezer-friendly and easy to reheat.
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Cabbage Boil Style Wedges With Garlic Butter
Cabbage boil style wedges with garlic butter, paprika, and lemon roast into a bold, weeknight-friendly side that rides the cabbage trend with real flavor.
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Iceberg Wedge Salad With Green Goddess Ease
Iceberg wedge salad with green goddess dressing, fresh herbs, avocado, and feta for a crisp, creamy spring side that comes together fast on busy weeknights.
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Carrot Salad With Chili Crisp and Sesame Crunch
Carrot salad with chili crisp and sesame, scallions, and rice vinegar—bright, crunchy, and make-ahead friendly for easy weeknight dinners and lunches.
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Creamy Lemon Orzo With Parmesan in 25 Minutes
Creamy lemon orzo with Parmesan, garlic, and broth makes a bright spring side or quick base for chicken or shrimp on busy weeknights.
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Garlic Herb Roasted Asparagus in 15 Minutes
Garlic Herb Roasted Asparagus with olive oil, lemon, and parsley is a fast, bright spring side for brunch or weeknights that’s ready in 15 minutes on one pan.
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Honey Roasted Carrots with Hot Honey Drizzle
Honey roasted carrots with hot honey, butter, and lemon make an easy spring side dish for Easter or weeknights, with just enough sweet heat to keep it interesting.
