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Ivy Manning

  • Recipe

    Egg Drop Soup with Crab, Baby Corn, and Peas

    This Chinese restaurant mainstay becomes a light and lovely supper with the addition of crab, baby corn, and peas.

  • Recipe

    Mustard-Rosemary Glazed Arctic Char with Melted Fennel and Leeks

    A robust mustard glaze is the perfect counterpoint to rich fish. Buttery sautéed fennel and leeks make a tasty bed for the fillets.

  • Recipe

    Zucchini, Pea, and Pesto Lasagne

    This free-form, no-bake lasagne features fresh flavors and is much quicker to make than traditional vegetable lasagne.

  • Recipe

    Spicy Tomato and Lentil Soup

    This thick Indian-spiced spin on tomato soup, great on its own, would pair well with grilled cheese, especially one made with a little chutney. Look for roasted chickpeas where nuts…

  • How-To

    Veggie Burgers that Rock

    6 essential ingredients for hearty vegetarian burgers that even a meat-eater will love

  • Recipe

    Spicy Thai Tofu Burgers

    Don’t hide this pretty, veggie-packed patty in a bun; serve it on a Thai-inspired salad of chopped lettuce tossed with bean sprouts, grated carrot, and chopped fresh mint and cilantro.…

  • Recipe

    Miso Mayonnaise

    Good thing this mayonnaise is foolproof; it’s so savory and luscious that you’ll be making it all the time.

  • Recipe

    Umami Bomb Mushroom Burgers

    This is an exceptionally "meaty" veggie burger, thanks to the deep, savory flavor in the mushrooms and soy sauce, the richness of the cashews, and the pleasantly chewy texture of…

  • Recipe

    Tzatziki

    Tzatziki sauce hails from Greece, but it still pairs well with the Middle Eastern Chickpea Burger.

  • Recipe

    Middle Eastern Chickpea Burgers

    Toasty spices and chickpeas give this burger a flavor evocative of falafel. Serve it in or on a pita with some store-bought or homemade tzatziki and a salad of chopped…