Pea shoots are great raw, but they’re even better with a light char and a drizzle of cool, creamy dressing.

A strong case for adding a flash of citrus and spice to your mashed potatoes, before chilling them. Introducing Peru’s mighty causa limeña.

These cuddly mushrooms are the key to great vegan nuggets, “crab” cakes, qi-balancing broths, and more.

Lauren Toyota preaches a dairy-free approach to nachos, dips, melts, and milkshakes.

Served in plant-based restaurants, as well as butcher shops, bakeries, and swanky bistros, the vegan caesar has become nearly as ubiquitous as its forebear.

The iconic combinado of spaghetti with red sauce alongside cheesy potatoes sums up Peru’s Italian and Andean roots in one plate.

The prolific chef and author will never run out of ways to cook an eggplant.

Writer Javier Cabral and chef Jocelyn Ramirez talk jackfruit carnitas and why “calling in” can be an act of love.

The Oakland chef and activist has released one of the most-exciting vegetable cookbooks in years.

A reason to believe in the power of broccoli.

In an era of beef cynicism, every plant has jerky potential.

For three months I lived in a stack of cookbooks. And then I took matters into my own hands.

Whether they’re canned or dried, make some space for beans and lentils on the grill. 

After years of gloopy and chalky options, nondairy yogurt finally tastes…really good?

Vegetarian Reubens aren’t a replacement for meat. They’re a category of their own.

Wait, is that pork belly? A few restaurant tricks can turn this unglamorous root vegetable into a rich, caramelized porcine imposter.