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vegetarian

Published
August 27, 2023

This cottage cheese ranch is on-trend and delicious, too

Cottage cheese is filling and protein-rich, and its tender curds, creaminess and tang make it a tasty base for this dressing.
Published
August 27, 2023

A broccoli salad with curry vinaigrette and apple has us craving fall

Drizzle roasted broccoli, baby spinach, apple, dates and pumpkin seeds in a punchy vinaigrette.
Published
August 20, 2023

Make halloumi the star of your next vegetarian burger

Use grilled slabs of the cheese in place of meat patties for these hearty burgers.
Published
August 20, 2023

Vegan food businesses thrive in Kittery

Maine's southernmost town has more plant-based businesses per resident than anywhere else in Maine.
Published
August 20, 2023

Hummus turns into a sauce for this fast one-pot pasta

Using hummus instead of chickpeas saves time, helps avoid waste, and puts a sometimes-pasty store-bought product to good use.

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Published
August 6, 2023

‘No Meat Required’ looks at future of vegetarianism through its history

As vegetarian food options become more mainstream, author Alicia Kennedy sees a need to reinforce the societal arguments for plant-based eating.
Published
July 23, 2023

Camden has a new ad agency – one that services exclusively vegan clients

Harmless Studios wears its activism on its sleeve.
Published
July 23, 2023

Swap out zucchini with yellow squash for more variety and flavor

Crookneck yellow squash can take the place of zucchini in any dish, and you might find you prefer how it tastes.
Published
July 23, 2023

Succotash ravioli bathed in buttery tomato sauce is a summery stunner

This southern staple provides the inspiration for ravioli with a tomato butter sauce.
Published
July 23, 2023

Baked zucchini ‘fries’ with parmesan are a no-fry, irresistible side

These oven-baked "fries" offer a more healthful way to use up one of summer's most bountiful crops.