A fresh take on Thanksgiving's classic side dish with blanched green beans, homemade mushroom sauce, and crispy fried onions.The original green bean casserole was concocted in 1955 by Campbell's Kitchen...
Author: Level Agency
It just takes three simple steps to get perfectly fluffy baked brown rice every time. Here's how I do it. This recipe first appeared in Season 8 of Good Eats. Photo by Lynne Calamia
Author: Level Agency
When the first big Brussels sprouts of the year roll around in mid-October, this autumnal application with pecans and cranberries is the first dish I make. It's basically a cooked slaw, which we need more...
Author: Level Agency
Most creamy Caesar dressings get that consistency from, well, cream, sour cream, or mayo. This egg-free recipe gets it from tofu, which is almost 100 percent protein and is essentially fat-free. So...eat...
Author: Level Agency
Author: Level Agency
Author: Level Agency
Smoked turkey legs and a touch of sugar bring sweet and smoky flavor to these classic Southern-style collard greens. My favorite smoke-injection system for a pot of collards is smoked turkey legs, which...
Author: Level Agency
A spicy ginger beer and chili glaze elevates this simple carrot side dish.When it comes to pairing carrots with other flavors, I like keeping it in the same botanical family. That's because the carrot...
Author: Level Agency
Author: Level Agency
Author: Vegetarian Times Editors
Author: Level Agency
Author: Level Agency
Author: Vegetarian Times Editors
It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic...
Author: Laura McAllister
Here's a version of the classic broccoli-cheese casserole that is nowhere near as heavy, salty, or fatty as the one your grandmother used to make...OK, my grandmother used to make. As for the addition...
Author: Level Agency
Author: Level Agency
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
A simple and classic spinach salad made even better with bacon. Unlike the histories of other big American salads like the Cobb and the Waldorf, the origins of the spinach salad are hazy and vague. Most...
Author: Level Agency
A simple version of the classic, best served between slices of crusty bread.
Author: Nevena
This Caesar Salad Dressing recipe made from scratch is so zesty, creamy and tasty. So good you'll never want store-bought dressing again!
Author: Renee
My foolproof method for making perfectly cooked and beautifully brown mushrooms every time. Adding water into the mix causes the air pockets in the mushrooms to break down, resulting in floppier and denser...
Author: Sarah Chanin
Author: Level Agency
Author: Vegetarian Times Editors
Author: Level Agency
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Author: Vegetarian Times Editors
Candied ginger brings sweet heat to Thanksgiving-ready cranberry sauce.A lot of folks think that cranberry sauce is basically a Jell-O mold. Nay! There is no gelatin at all. The gelling is achieved via...
Author: Sarah Chanin
Author: Level Agency
Author: Level Agency
Author: Vegetarian Times Editors