Roasting brings out the flavor of the vegetables in this interpretation of the classic stew from the south of France.

Scallions, red pepper flakes, and ginger spice up summer string beans.

This spicy condiment can be added to soups, stews, grilled vegetables, and just about any dish you want to take up a notch.

Moroccan tradition says to serve couscous with seven vegetables, and we can’t wait to dive into this dish.

Made without pine nuts and cheese, this French take on basil pesto can be used as a pasta sauce, in salad dressings, or to flavor vegetable dishes.

Peanut butter and chocolate have long been a winning combination, but when they’re joined in a cheesecake, the result is pure bliss.

Nothing is better than having a dessert-worthy dish and calling it breakfast.

Forget peanut butter: this is 2016. Nut butter pro, Robin Robertson, shares 10 innovative uses for everything from cashew to walnut butter.

With her newest cookbook Vegan Without Borders in stores now, authoress Robin Robertson shares her own favorite global vegan meals.

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.

Slightly spicy peanut sauce enlivens this deliciously simple noodle salad.

Poppers please. Go all out and whip up an Indian take on appetizers with these savory bites.