A hearty, fresh tasting wintery salad of apples, dried cranberries, almonds, and brown rice that’s a perfect pick-me-up.

It takes little more than chickpea flour and water to make this versatile, savory, nutty tasting pancake. It’s also gluten-free.

Winter is the perfect time to get to know gentle-tasting Asian winter melon, especially in this easy braise full of ginger and star anise.

The Woks of Life’s fabulous crunchy sesame-crusted tofu with spicy, garlicky dipping sauce will make anyone a tofu lover.

A plant-based riff on the Chinese classic of black pepper beef swaps in portobellos instead for surprisingly meatiness.

Lemon and a profusion of fresh mint flavor this tender, moist, French-style cake that’s as easy as can be.

A comforting, nourishing bowl from a Pasta Granny who hails from the Istrian part of Slovenia, near the border of Italy.

A simple and hearty cabbage and root veggie stew with turmeric and jalapeno. It’s plant-based, too.

A cross of Southern and Californian influences, this quail recipe by Tanya Holland sports a tangy bbq sauce and boozy cherries.

Save some of that holiday vodka to make this quick and easy penne with vodka. Thai chile is a novel addition that gives it just enough heat.

Crisp chocolate cookies slathered with chocolate buttercream and crowned with toasted walnuts. From Rose Levy Beranbaum.

These fluffy, tender rolls get extra flavorful, thanks to the additions of honey and oatmeal porridge.

Leave it to Christina Tosi and Milk Bar to come up with buttery, crunchy cookies made out of Triscuits.