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A memorable rice-studded meatball gets vegan makeover

Food editor uses plant-based ground beef to replicate kufteh, transporting him back to his Aunt Ruth’s table in Chicago and her Assyrian cooking

Layered in lasagna, black lentils give a unique twist to Italian classic

This hearty, comforting lasagna from cookbook author Nik Sharma's "Veg-table" gets texture from black lentils and a warming flavor from garam masala. Using no-boil noodles and canned black lentils turns this into a weeknight-appropriate dish.

ALL THINGS FOOD: Cooking up goals for 2024 with food, writing in mind

ALL THINGS FOOD: Cooking up goals for 2024 with food, writing in mind
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