Vegan
Brunch is better with this vegan French toast casserole
Easter is just around the corner, and here’s a delicious breakfast that’s bound to delight — French toast casserole.
This spicy stir-fried eggplant is healthy and flavorful
Chef Nick Rabar from Avenue N shares his recipe for a healthy and flavorful lunch featuring one of his favorite vegetables – and it just so happens to be fully vegan.
This easy vegan chocolate pot de crème is made with tofu
Going vegan doesn’t mean sacrificing delicious desserts. This chocolate pot de crème uses silken tofu instead of egg yolks and heavy cream.
This vegan fried “chicken” sandwich recipe is so good, you won’t miss the meat
Health coach and author Karla Salinari shares some recipes so you can take on the Veganuary challenge.
Here are 3 mocktail recipes to make during Dry January
If you’re participating in Dry January, or are looking for tasty drinks without the alcohol, Food & Wine special projects editor Lucy Simon has some for you to make.
Try Indian tomato saar for a vegan holiday drink
Priya Lakshminarayan, author of “The Essential Vegan Indian Cookbook,” shares her recipe for tomato saar, a festive drink made with tomatoes and coconut milk.
Autumnal produce shines in this harvest celebration soup
Hillori Hansen, a GTU food contributor, shares how to make a delicious fall harvest celebration soup that the whole family will enjoy. It is loaded will flavor and color.
How to make high protein, high fiber granola and blueberry jam
In the kitchen today, we welcome personal chef Chef Krunchy Kate making grainy granola and blueberry chia jam.
Make this award-winning jalapeno guacamole for your next gathering
CBS 17 anchor Bill Young shares his guacamole recipe, which received third place at the “Boot Scootin Guacamole Contest” in 2007.
How to make your own sourdough starter
It’s got a tangy flavor, chewy texture, and crispy crust, and this is what we’ve come to love in sourdough bread.