[ad_1] Heat 1 Tbsp. ghee in a large Dutch oven or pot over medium-high. Add cauliflower in a single layer and cook, undisturbed, until golden brown...
[ad_1] Meanwhile, melt 2 Tbsp. ghee in a small nonstick skillet over medium heat. Add shallot and garlic and cook, stirring occasionally, until shallot is beginning...
[ad_1] Combine chickpeas, onion, garlic, lemon zest, oil, and a couple big pinches of salt in a large pot. Add 2 quarts water and stir to...
[ad_1] Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. Transfer date...
[ad_1] Meanwhile, melt ghee in a small skillet over medium heat. Add garlic and mustard seeds and cook, shaking pan occasionally, until garlic is just beginning...
[ad_1] 1 garlic clove, finely grated 1½ tsp. ground coriander 1½ tsp. ground cumin 3 Tbsp. extra-virgin olive oil, plus more for drizzling ½ medium head...
[ad_1] Heat oil in a medium nonstick skillet over medium-high until shimmering. Cook tofu, undisturbed, until very crisp and dark brown underneath, 4–5 minutes. Carefully turn...
[ad_1] Preheat oven to 400°. Roast sweet potatoes on a small rimmed baking sheet until skins are browned and potatoes are tender all the way through,...
[ad_1] Heat reserved bacon skillet over medium. If the pan isn’t fully coated with bacon fat, add a good drizzle of oil—you want to make sure...
[ad_1] Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Here’s the thing about holiday...