This month on TNB, we’re going Back to Basics! All month long, I'm sharing recipes and techniques for how to make pantry …
Main Course
Eggplant Chickpea Stew
This middle eastern-inspired eggplant chickpea stew is made with tomato sauce and lots of assertive spices, like cumin, …
Cold Peanut Noodle Salad
August in NYC is crazy hot and humid. For the uninitiated, it's the type of heat that hits you in the face as soon as …
Rustic Tomato Tart with Cashew Ricotta and Herbs
A rustic tomato tart is arguably the most delicious, fancy-pants way to enjoy summer’s best tomatoes. Savory, juicy …
Warm Panzanella with Tomatoes and Zucchini
You know when you have a really great sauce left over on your plate after a meal and you swipe some bread across it to …
Vietnamese Summer Rolls with Seared Tofu
Vietnamese-style vegan summer rolls are the perfect light, yet satisfying summer dinner. There are a handful of …
Tempeh ‘Bacon’ BLT’s with Spicy Mayo
This vegan BLT with tempeh 'bacon' is the ideal plant-based sandwich. It's hearty, satisfying, and simple to make - …
Summer Pasta Salad with Tomatoes, Artichokes and Arugula
If the words “pasta salad” conjure up an image of overcooked elbow macaroni swimming in a sea of mayo with odd bits of …
White Bean Puree with Charred Leeks and Za’atar
Like many great recipes (see: chocolate chip cookies, nachos), this white bean puree was born by accident. OK, it’s …
Soy-Glazed Eggplant with Red Onion, Garlic and Ginger
This punchy pan-fried eggplant recipe is inspired by Chinese and Japanese flavors. Serve hot or at room temperature, …
