This vegan Greek tiramisu uses tsoureki instead of ladyfingers for a soft, layered dessert with a light tofu-based cream. It’s easy to prepare ahead and works well for sharing, whether for Easter or any occasion.

This creamy roasted red pepper pasta combines roasted peppers, coconut milk, and herbs for an easy vegan comfort dinner. It makes a generous batch, reheats well, and works perfectly for sharing on cozy nights at home.

These salt preserved lemons use a simple curing method to turn fresh lemons into a bold, concentrated pantry ingredient. The preserved peel adds bright citrus flavor to salads, sauces, stews, dressings, and many savory dishes.