SALADS AND HANDHELDS

Serves 4 | Prep Time: 40 min | Cook Time: 25 min In the words of Julius Caesar: I came, I saw, I conquered…and I ate some tofu chicken Caesar salad! Almond Bacon: 2 tablespoons nutritional yeast 2 tablespoons soy sauce 2 tablespoons liquid smoke 2 tablespoons maple syrup 1½ tablespoons vegetable oil ¾ cup […]

Serves 6 to 8 | Prep Time: 30 min | Cook Time: 1 hour, 10 min As a child, I was so tall that I often had to lie about my age; otherwise, people might have thought that my parents were giving me steroids. The real reason for my surprising height was much less controversial:

SERVES 2 Bobby Flay makes the greatest crispy rice dishes—always golden brown and crusty on the bottom, but perfectly moist and airy in the center. Whenever I see them on one of his restaurant menus, I am totally powerless to resist. This recipe is a little riff on some of that Flay magic. In spring,

SERVES 2 Once you taste this chutney, you are going to want to spoon it over everything. This savory condiment is sweet and sour and loaded with earthy spice. There is almost no dish that a sprinkle or three of Old Bay will not improve, this chutney included. The famous spice blend shines thanks to

SERVES 1 2 medium zucchini or 3 cups spiralized zucchini 1 cup heavy cream 2 garlic cloves, peeled and smashed ½ teaspoon ground turmeric ¼ teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh rosemary Kosher salt ½ cup crumbled fresh goat cheese ¼ cup freshly grated parmesan cheese 1 Use a vegetable spiralizer

SERVES 1 ½ chicken (4 to 6 pounds) Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 4 garlic cloves, skin-on and smashed 2 sprigs rosemary 1 beefsteak tomato, cut into 4 wedges Salsa Verde ⅓ cup finely chopped fresh flat-leaf parsley 1 shallot, finely chopped 2 tablespoons salt-packed capers, rinsed and

SERVES 1 5 tablespoons extra-virgin olive oil 2 teaspoons finely chopped rosemary 1 large portobello mushroom, stem discarded and gills scraped out Kosher salt and freshly ground black pepper ¼ small head cauliflower, roughly chopped (about 2 cups) 3 tablespoons Faux Parmesan Cheese ( this page ) 2 tablespoons Kale and Walnut Pesto ( this

SERVES 1 3 large eggs, separated Kosher salt and freshly ground black pepper 2 tablespoons sparkling water 2 tablespoons Faux Parmesan Cheese ( this page ) 1 tablespoon extra-virgin olive oil 2 tablespoons thinly sliced chives 2 tablespoons finely chopped fresh flat-leaf parsley 1 In a stand mixer fitted with the whisk, beat the egg

SERVES 1 ¼ small head cauliflower, broken into florets 3 tablespoons extra-virgin olive oil ½ cup cooked Brown Rice ( this page ) 1 teaspoon grated fresh turmeric or ⅓ teaspoon ground turmeric ¼ teaspoon cayenne pepper 1 garlic clove, grated 1 teaspoon grated fresh ginger Kosher salt and freshly ground black pepper 2 scallions,