Oven-baked eggs are a fast, low-effort way to make a lot of individual eggs at once. Baked in a muffin tin, they develop set whites and tender yolks and are perfect for serving a crowd or for prepping breakfasts and sandwiches ahead of time. All you need are eggs, a muffin tin, and an oven—most … Read more

Swiss chard often sits in the shadow of other leafy greens like kale and spinach, but it deserves more attention. With its hearty texture, vivid stems, and mild, slightly earthy flavor, chard is both nutritious and versatile. It cooks as easily as other greens and its colorful stalks—ranging from white to bright reds, oranges, and … Read more

Sweet potatoes are a widely loved root vegetable, prized for their naturally sweet, creamy flesh. Baked whole, they make a comforting side, and when incorporated into recipes they add a subtly sweet, earthy note to both savory and sweet dishes. From crispy baked sweet potato fries served with chipotle mayo to classic sweet potato casseroles … Read more

It’s hard to begin many dinner recipes without the instruction “chop the onion.” Onions—red, white, yellow, Vidalia, or Spanish—are the backbone of countless dishes worldwide. Chopping an onion is straightforward and becomes quicker with practice. Learning to cut evenly takes no more time than rough chopping, and tidy pieces make a difference when presentation matters. … Read more

Dried mushrooms are simply mushrooms that have been dehydrated. Drying concentrates their flavor and gives them a firmer, meatier texture once rehydrated. Unlike fresh mushrooms, dried mushrooms don’t need refrigeration, have a long shelf life, and add a deep, savory note to recipes—making them a useful pantry staple. Use them in dishes such as Parmesan … Read more

If you could choose only one fresh herb to cook with forever, basil is a top contender. Its bright aroma evokes summer and it’s incredibly versatile—lifting salads, sauces, spreads, and even cocktails. Keep a small jar of homemade basil oil in the fridge all summer to drizzle over sliced tomatoes, grilled peppers, grilled salmon, and … Read more

Lemons are prized for their bright yellow color, tangy juice, and remarkable versatility in the kitchen. These fruits grow on evergreen flowering trees and are commonly shipped from warm regions such as California and Mexico. If you enjoy gardening, you can also grow lemon trees in backyard gardens or in containers indoors in many climates. … Read more

Brown sugar is simply granulated white sugar mixed with molasses to create a richer, more complex flavor. You can easily make this at home when a recipe calls for brown sugar. Store-bought brown sugar comes in light and dark varieties depending on how much molasses is added (dark brown sugar contains more molasses). It’s commonly … Read more

Citrus brings bright acidity and lively flavor to so many dishes. I use lemons, limes, oranges and grapefruits to add brightness to desserts like Lemon Bars, Orange Cake, and Lemon Meringue Pie, and in cocktails such as a Limoncello cocktail. Citrus is equally useful in vinaigrettes, marinades, sauces and as a balancing element in savory … Read more

We all want a Thanksgiving dinner where every guest—vegans, vegetarians, and omnivores—leaves satisfied. Over the years I’ve developed dependable, crowd-pleasing vegan dishes for the vegans in my family, and here I’m sharing 30 favorite vegan Thanksgiving recipes that make the holiday inclusive, festive, and flavorful. This collection ranges from hearty mains to comforting sides and … Read more