An easy vegan salad to brighten any table that also doubles as a fabulous side or garnish for meat dishes.

Not candy-sweet, but possessed of an incomparable savory depth. Best yet, your oven does all the work.

The French classic goes vegetarian with plenty of mushrooms, kidney beans and red wine to flavor it through and through.

Not one, not two, but three types of mustards star in this lentil salad with pistachios and goat cheese.

David Chang’s clam rice porridge.

How to make KIMCHI at Home: Joe Yonan’s recipe from Eat Your Vegetables Cookbook.

Love grilled cheese sandwiches? Love Korean food? Then you are going to LOVE this Grilled Cheese Sandwich with Kimchi & Apples.