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13 Vegetarian Recipes That Give Pasta and Beans a Break

Dried pasta and canned beans are vegetarian pantry staples for a reason: They are often the backbone of quick, tasty and satisfying meatless cooking. But if the sight of another box of rigatoni makes your eye twitch, or the thought of strolling down an aisle of cannellini beans triggers your fight-or-flight response, maybe it’s time to mix things up. Below are a baker’s dozen of vegetarian recipes that are light and filling all at once, featuring plenty of vegetables as well as the occasional tofu and whole grain — and they’re all worthy of a spot in your rotation. And

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16 Vegetarian Pasta Recipes You’ll Want to Make Forever

In The Know

Delicious homemade candy recipes from TikTok

Chefs across TikTok have been whipping up creative candy recipes that anyone with a sweet tooth will want to make. Here are 5 delicious homemade candy recipes you should try. 1. These tasty rosemary sea salt caramels have it all! They’re chewy, buttery, salty, and sweet all at once. 2. To make these grape-flavored gummy bears, the filmer simply combines grape juice, lemon juice, gelatin, and honey in a saucepan and uses silicone gummy bear molds. 3. These lollipops are vegan and made with all-natural ingredients. The filmer heats up a

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We tried ‘pasta chips,’ TikTok’s latest food trend. We’re obsessed

They’re viral for good reason, and they’re the perfect quick treat for those who love to snack on savory, cheesy and garlicky foods.

Emily Chan, aka @bostonfoodgram on TikTok, a food blogger who shared her take on pasta chips on the app in April, says she first spotted the recipe on Delish, then decided to tailor the recipe to her own flavor preferences and share it with her followers.

In her viral TikTok, which has amassed nearly 2 million views, Chan leads viewers through boiling farfalle pasta, adding grated Parmesan, olive oil and garlic and onion powder to

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Adam’s Eden food truck a pasta and sandwich haven

Gary Seman Jr.

Former fine-dining chef and current food-truck owner Adam Wallace said he can still crank out quality meals in a relatively small amount of space.

“Preparation is what makes your food great; lack of preparation is what makes your food horrible,” said the owner of Adam’s Eden, which is open for lunch, some dinners and special events on weekends.

In the Cajun pasta ($11), the chicken is marinated for at least 24 hours, grilled to Wallace’s specifications and placed atop penne tossed in Alfredo sauce, garnished with Parmesan and diced tomatoes.

“It is spicy — no ifs, ands

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