In this recipe, Chef Bryant Terry fries rolled yuba, or thin sheets of tofu skin, in avocado oil until crispy, yielding a hearty vegan taco filling. Diaspora Co.'s single-origin turmeric lends its ...

I channeled my maternal grandmother, Margie Bryant, when I created this recipe. It reminds me of the relish she made using fresh corn from farm trucks parked in downtown Memphis, Tennessee. Corn ...

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Whether you prefer to call it relish or salsa really doesn’t matter. All that matters is today’s mix of fresh ingredients is the perfect accompaniment to grilled chicken, pork or fish as a relish, or ...

Dear Lisa: I'm looking for a good recipe for corn relish -- the sort that is sweet and tangy with red peppers in it. -- Thank you. E.M., Bryan Dear E.M: Since you didn't specify if you wanted to use ...

I love this recipe because it combines all my favorite things about summer recipes: guacamole, hot dogs and Mexican street corn. This is a quick guac, so don't stress about making it perfect, and the ...

Adapted from "Weber's Real Grilling" by Jamie Purviance (Sunset/Weber, 2005) For the tri-tip: Brush the tri-tip all over with olive oil. Combine the salt, pepper and garlic powder in a small bowl and ...

Instructions: Cook the bacon in a medium skillet until crisp. Drain on paper towels. Cut the kernels off the corncobs with a sharp knife. Combine the corn, peppers and red onions in a bowl, cover with ...

Delicious, versatile and easy to work with, corn — on or off the cob — is essential summertime fare. As we approach the midpoint of Southern California’s 6-month-long (May through October) corn season ...

Look to legumes, tofu, tempeh, mushrooms, nuts, and a garden of fresh produce to cook up hearty, satiating plant-based meals ...