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Marinated Celery and Carrots, Chinese Style

Marinated Celery and Carrots, Chinese-Style

By Mark Bittman Published September 20, 2018
Oven-Baked Ratatouille

Oven-Baked Ratatouille

By Mark Bittman Published August 16, 2018
Eggplant, La Tavernetta Style

Eggplant, La Tavernetta Style

By Mark Bittman Published August 5, 2018
Creamy Pasta with Chickpea Crumble

Creamy Pasta with Chickpea Crumble

By Mark Bittman Published July 5, 2018

Toasted Edamame with Cherry Tomatoes

By Mark Bittman Published June 28, 2018

Smashed Carrots With Curry Oil

By The Editors Published June 8, 2018
Carla Hall's Pickled Cucumber Salad

Carla Hall’s Pickled Cucumber Salad

By The Editors Published June 8, 2018

Mark’s Best Black Bean Burgers

By Mark Bittman Published May 26, 2018

Vegetable Fajita Salad

By Kerri Conan Published May 24, 2018
Smoky Bulgur And Eggplant With Or Without Feta

Smoky Bulgur And Eggplant With Or Without Feta

By Mark Bittman Published May 24, 2018
The Balsamic Cocktail

The Balsamic Cocktail

By Mark Bittman Published May 20, 2018
Cashew Cream

Cashew Cream

By Mark Bittman Published April 28, 2018
Charred Carrot Tacos

Charred Carrot Tacos

By Daniel Meyer Published April 27, 2018
Holly Haines' Eggplant Adobo

Holly Haines’ Eggplant Adobo

By Holly Haines Published April 20, 2018
Succotash and Shells

Succotash and Shells

By Kerri Conan Published April 19, 2018

Broccoli Tofu Scramble

By Mark Bittman Published April 12, 2018
Fully Loaded Burritos

Fully Loaded Bean Burritos

By Mark Bittman Published March 8, 2018
Chard With Orange And Shallots

Chard With Orange And Shallots

By Mark Bittman Published February 22, 2018

Garlic Fideo Soup

By Mark Bittman Published February 9, 2018