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No matter your dinner dilemma, pasta is the answer. Sticking to a budget? Pasta. No time to cook? Pasta. Picky eaters? Pasta. Give me a plate of noodles with nothing but olive oil and some Maldon salt and I’m good. But these recipes offer a little more than that.
Whatever mood you’re in, there’s a dish here for it, from bright and lemony to rich and creamy sauc...
Photo by Vanessa Rees
A garlicky, lemony, buttery vegan shrimp scampi made with oyster mushrooms and white beans, reduced in a white wine sauce and ready in about 30 minutes. Big flavor, easy method, fancy enough for company.
Shrimp scampi was a Brooklyn staple when I was growing up. If you were at an Italian restaurant, ...
Raspberry on the inside, raspberry on top, raspberry all the way through. This cheesecake is creamy and decadent, tangy and rich, because it has to be. It’s cheesecake! And this one uses exactly zero tubs of store-bought vegan cream cheese. It bakes up smooth and sliceable, then gets crowned with a dazzling raspberry topping that sinks into the edges just a little.
...Photo by Vanessa Rees
I love a recipe that is a complete meal. It is built into my DNA. I have always been someone who puts a pot of water on to boil and preheats my cast iron before I have even figured out what I am making, and if that is you too, you are going to appreciate this pesto pasta with tofu: a whole weeknight dinner in ...
A staple in American Italian restaurants, and on my dinner table too. Creamy tomato sauce is one of those things that feels like a special night out no matter how often you make it. And since the invention of cashew cream, there’s no reason that every night can’t feel indulgent. This is the ultimate vegan penne alla vodka. So grab your sauté pan, and get ready to smell li...