Balsamic Fig Chutney with Roasted Grapes

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

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.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

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

Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.