This alternative to peanut butter is a little bit salty, a little bit sweet, and 100% nut free.

Plus: 7 new ways to bake with them.

Seriously. It’s cheese in a can. And it’s great.

This sweet-sour Indian pantry staple makes everything better.

Chef Shuai Wang ushers in the Year of the Ox with a very lucky Lunar New Year feast.

Whether you’re a beer lover who’s dry in January or year-round, you’ve got (excellent) […]

When scratchy throats, phlegm, and other mid-winter side effects set in, get relief with a […]

Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as […]

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For […]

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as […]

The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and […]

Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, […]

This cream of broccoli soup (without the cream) gives the classic a run for its money.

Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method […]

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the […]

Mashama Bailey’s irresistible lemony, crispy wings need two hours to marinate—so plan […]

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat […]

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these […]

This dish is perfect for long winter days when you want to flood the house with toasty, […]

An Armenian American meal connects celebrated memoirist Nadia Owusu to a mother and culture she […]

Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, […]

Use this dairy-free condiment on its own as a savory dressing or blend it with Dijon mustard for a […]

Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method […]

Mashama Bailey’s irresistible lemony, crispy wings need two hours to marinate—so plan […]

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress […]

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the […]

You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling […]

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat […]

This cream of broccoli soup (without the cream) gives the classic a run for its money.

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these […]

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For […]

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep […]

When scratchy throats, phlegm, and other mid-winter side effects set in, get relief with a […]

This dish is perfect for long winter days when you want to flood the house with toasty, […]

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious […]

Use this dairy-free condiment on its own as a savory dressing or blend it with Dijon mustard for a […]

The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and […]

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add […]

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious […]

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress […]

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add […]

You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling […]

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep […]

This spicy and sweet, slightly nutty, and creamy stew is worth all the tending (and time) it […]

This spicy and sweet, slightly nutty, and creamy stew is worth all the tending (and time) it […]

The hands-off, no-stress route to fluffy grains.

Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from […]

Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from […]

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and […]

To get the best texture, evenly distribute the rice in your pan and gently press down to flatten […]

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, […]

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet […]

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its […]

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them […]

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious […]