This completely plant-based root vegetable tagine is incredibly easy to make and just what you need during the cold months.

Elote, also known as Mexican street corn, has everything you could want in a veggie side: it's creamy, spiced, cheese and ...

A chickpea tagine takes its cues from a Moroccan chicken stew, bathing the legumes in a heady combination of spices, herbs and aromatics.

A pickle margarita tastes like a spicy margarita meets a dirty martini. The brine is really nicely balanced by sweetness and ...

These highly-rated dinner recipes, like cauliflower grain bowls and marry-me-chickpeas, are high in protein with at least 15 ...

As soon as October ends, it's time to celebrate a time-honored Mexican tradition—the Day of the Dead (Dia de los ...

To celebrate the 10th anniversary of New York Times Cooking, we published “ Our 50 Greatest Hits, According to You ,” a small ...

These high-fiber dinners, like kale-lentil bowls and eggplant rollatini, are highly rated and are fully vegetarian to add ...

This high-protein salad recipe features salmon, veggies, beans, and a creamy dressing to keep you full while supporting ...

Maggie’s Farm Wood-fired Pizza in Iowa City is founded on family and the freshest ingredients. It all began on Maggie’s Farm ...

We consulted with Jennifer Pallian — a food scientist, dietician, recipe developer, and the writer behind Foodess — to help ...

Our team tests out hundreds of products each month, and these were the ones we truly fell in love with. Picks include ...