This recipe is excerpted from the cookbook.” Linda was ahead of her time on plant-based eating in the ‘80s and ’90s — today, it is much easier to follow a plant-forward lifestyle than when she wrote ...

This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, a savory-spicy condiment made with dried chilies, garlic, nuts and seeds that are fried in oil, then pureed. In ...

This recipe is excerpted from the cookbook “Linda McCartney’s Family Kitchen.” Linda was ahead of her time on plant-based ...

Seasoned with Szechuan pepper, these snackable peanuts deliver a buzz in each bite. Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on magazines, ...

Parsnips are sick and tired of being compared to carrots. They are their own thing, sweet and earthy, with the nuttiness of a Jerusalem artichoke (sunchoke). Using an easy two-step stovetop cooking ...

This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to ...