From eggplant muffuletta to 10-vegetable stir-fry, this is how legendary chef Emeril Lagasse puts the “bam!” in plant-based.

Saute onion for 1 minute, add garlic and ginger, then cook until softened. Add snow peas and broccolini, tossing to coat in oil. Pour in sauce, thicken, return prawns, and serve with rice! Serve hot ...

This classic Southern Black-Eyed Peas recipe is all about comfort—slow-simmered beans, smoky bacon, and savory sausage, with ...

3. Cook for about 15 minutes until the potatoes are tender. Add the peas and cook for an additional 5 minutes. 4. Strain the vegetables from the broth (keeping the liquid aside) and transfer them ...

Saute the leek (or spring onion) with a pinch of salt for about 2 minutes until it softens. Add the spinach and let that wilt down for another minute. Turn the heat off, then add the peas (if ...

Vegetables like carrots, peas, and onions add colour and nutrition, while a touch of curry leaves and green chillies provides aromatic depth. Seasoned with salt and a hint of lemon juice, Rava Upma ...

Saute onion, green chilies until golden, then add ginger garlic paste and saute for a minute. Add spice powders, salt, peas, cashews, and kishmish, and mix well. Add rice, water, and coconut milk to ...

It is made from rava or semolina, sautéed with mustard seeds, urad dal, and chana dal. You can add vegetables like carrots, peas, and onions along with curry leaves and green chillies. Season it with ...

A pork congee—rice porridge—studded with strips of preserved duck egg stands out, as does a plate of sautéed snow pea leaves slathered in a rich garlic sauce. The deep-fried, pepper-salted squid is so ...