In North Africa, couscous salads are common as refreshing side dishes or light mains. Adding raw slices of bitter cucumber ...

These crock pot collard greens are cooked low and slow with smoked ham hocks, onion, garlic, and broth for tender greens ...

Tucked away on James Island in Charleston, Workmen's Café is the kind of place locals whisper about in reverent tones, hoping you won't find it before they've grabbed their lunch plate. This tiny soul ...

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Dairy-free products pioneer Tofutti Brands Inc. is teaming up with a fast-growing vegan restaurant chain in South Jersey to launch an exclusive plant-based tzatziki sauce. Several menu items at Greens ...

This is a wonderfully quick curry to throw together, said Mandy Yin. I prefer using Worcestershire sauce to tamarind, but if you're vegetarian, feel free to just use tamarind paste. Serve on its own ...

In case you’re wondering, Katie Reicher, executive chef of San Francisco’s celebrated vegetarian restaurant Greens, eats “pretty much everything.” But she’s scrupulous about keeping meat out of the ...

Who were the first people to eat collard greens? Food historians believe that the cultivation of the ancient leafy vegetable began in the Mediterranean region of the world approximately 5,000 years ...

A new cookbook by its executive chef showcases the plant-based offerings of one of the Bay Area's most iconic restaurants, Greens. "Seasons of Greens" (Weldon Owen, 256 pages, $45, April 22, 2025) by ...