Winter straight sucks, yo. Now, if you’re lucky enough to live among the balmy climes of LA or Barbados or Karachi, you have no idea what we’re talking about. Bully for you. For the rest of you, you could warm yourself by curling up with an entire baking sheet of Cheeto-crusted mac and cheese, numb your mind with weed-infused cocktails, and dive face-first into a SPAM-filled egg sandwich to assuage your resulting hangover. Or you could dial it back. And that means a vegan dinner. Gasp. MAKE IT: Caramelized Onion & Cauliflower Casserole Don’t worry—this is legit, not some tamari-doused tempeh-and-brown-rice dish. This caramelized onion and cauliflower casserole comes courtesy of Post Punk Kitchen’s Isa Chandra Moskowitz, a queen of[…]

Really delicious things—as in really, really delicious things, not the chocolate-covered rice cakes you Instagram after a “gym sesh”— can be hard to recreate in the home kitchen. Proper sushi requires years of knife-training in Japan, and no one knows how the fuck fondant fancies start life. It’s why Kim K flies to New Orleans to eat doughnuts. It’s probably a blessing in disguise that most of us have neither the culinary skills nor Kardashian-sized disposable income to produce our favorite treats on demand. Can you imagine how much tighter our “going out” skinny jeans would be if we did? But here’s a dangerous exception to the rule: beer cheese. Yes, the classic Deep South dish combining two of the most[…]

Mashed potatoes are pretty damn near perfect. Carby, buttery, comforting, and easy to make, they pair well with just about everything, from rib-eye to poultry to roasted cauliflower. But mashed potatoes have one fatal flaw: They can be a textural nightmare. How often have you found yourself scooping bits of chicken or veggies into a pile of smashed spuds just to provide some relief from the sensation of stuffing your face with liquid cement (albeit tasty liquid cement)? Luckily, there’s a simple solution to this age-old dilemma, and it’ll save you from having to peel a bunch of tubers, too. Australian chef Sandy Ho boils, roasts, and then mashes whole potatoes for a crispy, rustic twist on the classic side dish.[…]

Green beans, despite their satisfying crunch and verdant, vegetal flavor, often go unappreciated, regaled to a collection of sides without ever receiving the spotlight. But this recipe just might change all that. From celebrity chef Jose Garces, this dish tosses crisp green beans with roasted red peppers, creamy queso fresco, and sweet shallots, then douses them in a zesty honey-lime-garlic dressing. Just before serving, you’ll finish them off with warm sunnyside-up eggs, chile powder, and more cheese—this time cotija. The result is super-bright, super-umami, and so very worthy of being the centerpiece of your meal, whether it’s breakfast, lunch, or dinner. It’s easy, fancy, and a great way to pack your veggies with big flavor. You’ll never take a green bean for[…]