Stir in the potatoes, squash, chickpeas and the remaining ginger and cilantro. Add 2 cups of cold water and bring to a simmer over medium heat. Stir well, cover, and cook for about 20 to 30 minutes, ...

It’s been gray and soaking wet where I live, stormy summer weather that makes you want to head indoors, wear clothes with structure again, set a table with soft linens, open a chilled red and cook ...

You’ll want to have this mushroom sugo on hand always—especially over the next month or so. Rich with cream and a good glug ...

These tasty vegetarian dinner recipes are perfect for two, but they'll also work as a dinner for one with leftovers for lunch ...

A slowly bubbling pot of stew on a cold winter evening, steam rising and scents wafting, is the epitome of cozy contentment. There’s a fine line between a stew, a braise and a soup, and it’s quite ...

Chickpeas make a wonderful base for many vegetarian soups, giving protein and texture. These legumes are versatile and can be ...

A good way to eat less meat or stretch it out is to pair it with a nutrient-rich plant-based protein, like chickpeas. Here, ...

If you’re in the mood for a rib-sticking, comforting winter dish, but don’t want meat to play the lead role, buy and cube up some winter squash instead. With that sturdy vegetable and a complementary ...

Nagpur: A humble Persian-style lentil stew known as dalcha is steadily reshaping Nagpur's street-food scene. Once reserved ...