Breaking news: Broken rice is perfect as is, not defective! Here’s the best way to cook and enjoy this unique whole grain.

Stacked like a strawberry shortcake, this trifle starts with vanilla cake layered with fresh berries, custard, and whipped coconut cream.

Don’t be chicken; try cauliflower! This classic comfort food gets a healthy makeover using the air fryer with minimal added oil.

Tanmi is the latest ancient taste sensation. Learn what it is, and how to leverage it to make the most satisfying vegan seared scallops ever

Stay cool with the simplest, most satisfying gazpacho you’ve ever blended up. Using fresh, flavorful salsa verde is the key to success.

Make instant horchata from your own easy rice milk concentrate! Never go without a cool agua fresca, homemade and completely allergen-free.

Hummus is an essential staple everyone should know how to make. Here’s what my dad learned from me and created an even better recipe.

Chickpeas and mushrooms join forces to create supple yet sturdy patties that are sure to satisfy the heartiest of appetites.

Equal parts spicy and refreshing, each bite brings the heat with a spicy, creamy almond sauce while playing cool with sweet mango-tofu salad

Veganizing this Filipino adobo recipe, mushrooms and seitan stand in for long-simmered beef, automatically adding a rich, deeply umami taste

Lusciously creamy, vibrantly zesty and herbaceous, this unbelievably simple dressing owes all its richness to the power of oats.

Every bit as easy as boxed mac and cheese but far more delicious, this effortless vegan version of cacio e pepe will instantly satisfy.

Juicy, ripe stone fruits blend into a luxuriously rich melted ice cream base to make an impossibly simple, wildly successful crème brulee.

Out of ideas for using up excess grapefruits? Here’s some fresh inspiration in the form of creamy, dreamy chia pudding!

Soboro donburi is a classic yoshoku (Western-style Japanese food) bowl-in-one. In this recipe, it gets a meatless, eggless upgrade.

This small batch of cocoa meringue cookies is made with aquafaba instead of egg whites. Crisp, light as a cloud, but gooey and soft inside.

Haven’t tried plant-based chicken yet? Don’t be chicken! It tastes just as good, especially in this classic chicken salad recipe.