Balsamic Fig Chutney with Roasted Grapes

Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Nutty, protein-packed, and batchable—perfect for hectic mornings.

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.