Antipasto, which means "before food" in Italian, is a salad-like appetizer consisting of various fresh and pickled vegetables, cheeses, and rolled or sliced meats. For vegetarian antipasto, you can either substitute mock meat products or leave them out altogether.
Marinating and baking tofu is one of the easiest, most delicious ways to enjoy this versatile food.
This simple white sauce goes well with flavorful vegetables like broccoli, asparagus, and brussel sprouts (shown), and in lasagne.
You can either make these burritos yourself or put the ingredients on the table and let everyone build their own.
Berry cobbler is one of my favorite desserts of all time. It's also lovely with a cup of tea for breakfast or a mid-afternoon snack.
This sweet-tart sauce is wonderful on pancakes, French toast, and ice cream.
A small serving of this sweet drink is delightful after a filling lunch.
I used to hate making rice, until I realized that the world won't end if I ignore conventional wisdom. It's ok to remove the lid to stir during cooking and to add more water, and it doesn't even matter if there's liquid left at the end. As when cooking pasta, you can just drain whatever's left when the rice is ready.
Beet borscht is a traditional cold vegetarian soup common in Russian, Ukrainian, and Jewish cooking.
There's no set recipe for breakfast burritos - you can fill them with pretty much anything you like. This recipe is for a basic breakfast burrito that you can customize to suit your own tastes.