On Tu Bishvat, the new year for the trees, this vegan barley risotto celebrates nature and supports plant-forward eating.

Add minced shallot, minced garlic, cherry tomatoes, sliced fennel, and 'nduja to pan. Season with a sprinkle of salt. Sauté until fennel and shallot turn translucent (2-3 minutes).

From crispy king mushroom strips smothered in Thai black pepper sauce to buttery croissants without the butter, vegan food’s popularity in San Diego — and across the U.S. — continues to grow. A ...

Our lungs are a vital part of our respiratory systems, so it’s vital to take care of them. Research suggests that as well as ...

This roundup includes several years of French-containing posts from our resident restaurant expert. Information such as hours ...

This vegan cottage pie will really hit the spot when you want something comforting. A drop of soy sauce not only adds an all-important umami flavour to the finished dish, it also brings a rich ...

The chef Paul Carmichael opens Bar Kabawa with Momofuku, Lulla’s offers Venezuelan baked goods and more restaurant news.

A very easy vegetarian risotto, perfect for weeknight dinners. This recipe uses classic soffritto vegetables with a lift from lemon zest. Each serving provides 451 kcal, 10g protein, 64g ...

Whether you need post-pickleball game fuel or a hearty on-the-go snack, these vegan protein bars fit the bill. What Makes a Plant-Based Protein Bar? A plant-based protein bar derives its nutritional ...

When Antara opened in 2023, it was pitched as a bakery and all-day restaurant. But new head chef Juan Lantadilla Tapia has ...