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No mayonnaise in this cabbage and carrot coleslaw recipe, just tons of flavor thanks to cilantro, parsley, citrus juice, and garlic.
cooking.nytimes.com
Vegan diners and people who can't tolerate dairy will enjoy this creamy, velvety version of macaroni and cheese -- without the dairy Julie Askew from Long Island set to work to develop this recipe when her picky son developed a dairy intolerance.
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This bread pudding made with smoked sausage, cheddar, parsley, and sweet pepper is assembled ahead of time, deepening the flavors overnight and ensuring easy baking the next day.
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This baked pasta dish combines sweet Italian sausage, tomatoes, eggplant, and kalamata olives.
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This soul-warming soup is deliciously simple--just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
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Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, and onion yielding succulent results.
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This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
cooking.nytimes.com
With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original This dish, created by the Italian father of a VegNews’ staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.
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Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner.
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Asparagus pairs well with the fresh, clean flavor of cilantro.
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Denver's famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.