This easy sautéed cabbage, kale, and chickpeas skillet is a quick, flavorful one-pot vegetarian meal with a spicy twist. Easily made vegan, is gluten-free, and ready in 30 minutes.

Add shredded cabbage and stir-fry for 5–7 minutes. Push cabbage to one side and scramble eggs in the same pan. Mix scrambled eggs with cabbage and season with soy sauce. Serve hot.

Korean cuisine is flavorful and exciting. For plant-based twists on classics, try these 13 Korean-inspired vegan recipes.

2 pounds large asparagus, peeled and cut on the diagonal into 1 1/2-inch lengths 2 tablespoons extra-virgin olive oil 1 1/2 pounds sugar snap peas Kosher salt Freshly ground black pepper ...

In this Southeast Asian-inspired dish, cabbage and ground beef are kicked up with curry powder and mango chutney. "I used a bag of cabbage and it was just the right amount," says abbyz2000. "I served ...

1/2 pound thinly sliced pancetta, cut into thin strips 1 tablespoon extra-virgin olive oil 1 cup dried cranberries, chopped 1 small shallot, minced 2 1/2 pounds baby spinach Kosher salt Freshly ...

Our best Fourth of July side dishes include summer staples like coleslaw, potato salad, and baked beans, plus salads and ...

From easy pastas to simple salads, these tasty high-protein dinners are perfect for summer and ready in 30 minutes or less.

Include jicama in your stir-fry by adding it with bell peppers, broccoli florets, and snap peas. The quick saute technique ...

Blue Simmer red cabbage, then add baking soda to the simmered water. The red water turns the food color blue — a common hack for dyeing eggs. (Vinegar will maintain the cooking water’s magenta color.) ...

Say goodbye to boring health food. These 20 dinners are guilt-free, satisfying, and perfect for busy weeknights.