Indonesians love their vegetable salads, made with raw or cooked ingredients (sometimes both) and almost always flavored with peanut sauce. West Java's take, lotek, is a prime example of the ...

Indonesians love their vegetable salads, made with raw or cooked ingredients (sometimes both) and almost always flavored with peanut sauce. West Java’s take, lotek, is a prime example of the ...

Ethiopia’s cuisine is wonderfully rich with vegetable specialties. Misir wot—”wot” means “stew”—is a hearty dish of red lentils and long-cooked onions. Complex flavors come from ...

Place a pan on medium heat with some butter/olive oil and saute the sliced mushrooms and edamame. Add prepared quinoa and kale and saute all together until everything warms up. Drizzle some lemon ...

2 cups broccoli florets 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 cup mushrooms, sliced 1/4 cup soy sauce 1/4 cup honey 2 tbsp rice vinegar 1 tbsp sesame oil 1 clove garlic ...

All you need is a deep pot and the belief that the evaporation from boiling water can transform crunchy fresh vegetables into a tender side dish (or even main!) you’ll want to eat again and again.

Salad is a go-to choice for many when it comes to healthy eating. It is as balanced as it gets, with a mix of leafy greens, proteins, and cooked or raw vegetables. Salad is typically uncooked ...