International Flavors

In the heart of Cairo’s bustling streets, where the air hums with the calls of vendors and the clatter of ladles against …

This dish transports me to a misty morning at Milan’s Mercato Centrale, where pyramids of porcini and chanterelles beckoned from every stall. …

Golden cubes of roasted pumpkin emerge from the oven with caramelized edges, their maple-kissed surfaces glistening alongside jewel-toned beets that have concentrated …

This vegan Mushroom and Ale Pie transforms humble ingredients into pub-worthy comfort food, marrying the earthy depth of mixed mushrooms with the …

The moment I first bit into these BBQ Jackfruit Tacos, I was transported back to a sultry summer evening in Austin, where …

The intoxicating aroma of oregano and lemon fills the kitchen as oyster mushrooms transform in the oven, their edges crisping to a …

This plant-forward rendition of the classic British Lancashire hotpot transforms humble ingredients into a symphony of comfort, where earthy lentils and umami-rich …

This Moroccan Lentil and Apricot Tagine is my plant-forward ode to the slow-simmered stews of North Africa—where aromatics, warm spices, and preserved …

These cloud-soft vegan baozi transport you to bustling northern Chinese market stalls, where vendors lift bamboo lids to reveal pillowy steamed buns …

This plant-forward paella celebrates Valencia’s vegetable bounty with tender artichokes, sweet peas, and a jammy sofrito, all infused with precious saffron and …