This red pozole is a deeply satisfying Mexican staple. An assortment of dried chile peppers, herbs, and spices come together to make a rich, earthy broth that carries sweet white hominy, garlic, and onions. Load this stew up with plenty of lime, cilantro, and fresh veggies to add a vibrant pop to this outrageously tasty dish.
Read MoreIn this classic Mexican green pozole, sweet white hominy and poblano peppers swim in a spicy, smoky broth of cilantro and roasted tomatillos. Fresh radish, red cabbage, and avocado add crunch and brightness to this hearty stew.
Read MorePaprikash is one of Hungary’s most iconic and most delicious dishes. Traditionally, it is made with chicken thighs braised in a creamy sauce with loads of paprika and served over buttery egg noodles. This plant-based version subs out the chicken for jackfruit, which shreds into soft, tender bites as it swims in the sweet and smoky sauce.
Read MoreThis butternut squash dish bring the flavors of fall to the table. The narrow part of the squash creates perfect round “steaks”, braised in apple cider and roasted in a maple-chipotle glaze. The wider bottom of the squash yields a supple puree, complemented by sautéed kale and a crunchy brussels sprout-apple salad. (Photo source: Jared Kent)
Read MoreThis richly-spiced butternut squash chili is chock-full of hearty beans and veggies that will warm you to the core on chilly autumn nights. The sweetness of the squash pairs delightfully with smoky chipotle peppers, which add just the right amount of heat.
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