This Buddha Bowl is packed with roasted sweet potatoes, red onion, crispy chickpeas, fluffy quinoa, and finished with a bright dressing you’ll want again and again. author’s note The Dinner That Never Gets Old! I make bowls regularly, using whatever vegetables and grains I have on hand. One day I had roasted sweet potatoes cooling, … Read more

Recently I was asked to try a few Maille products and create an original recipe featuring at least one of them. I had always associated Maille mainly with mustard, which I don’t use often, so it was a pleasant surprise to discover their aged balsamic vinegar and, most excitingly, hazelnut oil. I’d heard about hazelnut … Read more

This fragrant Thai red curry with tofu is bursting with flavor and far better than takeout. Loaded with crisp vegetables, tender marinated tofu, and a creamy coconut curry base, it’s a simple, customizable dinner that pairs perfectly with rice, quinoa, cauliflower rice, or naan. Making Thai at home is quick and rewarding. This vegan red … Read more