This fast, one-skillet stir-fry dinner combines vibrant spring vegetables with hearty tofu in a rich and spicy black-pepper sauce. (Use freshly ground pepper, if possible, for the ideal combination of flavor and heat.) The tofu is simmered in the fragrant sauce, which is spiked with aromatic garlic and ginger until it has absorbed all of the flavors and is nicely glazed. This recipe is perfect for using up that pencil-thin asparagus, which cooks quickly and toes the line between crisp and tender, while sweet snap peas balance out the assertive sauce.

I wouldn't put this up against an Italian mother's gravy and meatballs, but it's pretty good, especially as a sub sandwich.

Creamy broccoli cheddar soup is comfort food at its best and this Panera copycat is an easy dinner that hits the spot.

Some say that a Key lime’s juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd.

The pretzel flavor makes these special. It’s pizza dough with the baking soda “bath” that gives you the pretzel vibes.

Sesame seeds add excellent flavour and give tofu a crispy crust crust that stays crispy even when doused with Teriyaki Sauce.Great quick and easy recipe to convert tofu haters – so far from bland, we're in a different stratosphere!

A bowl of black beans with some rice, bread, or greens is a meal in itself, but it's also a side dish to round out about any meal. The trick, if you could call it that, is to stick to dried beans that can slowly release their starch into the cooking liquid, and use a balance of aromatics to enhance their flavor. In this recipe, that's garlic, onion, and a whole orange—juice, hull, and all, for a subtle floral citrus character.