A healthy, kidney-friendly recipe from pediatric nephrologist, plant-based chef, and National Kidney Foundation collaborator ...

Remember when you couldn’t go to any restaurant and not see the portobello mushroom on the menu? That one was really a starter to the vegetable food trend that has taken over our minds and menus. How ...

Canned chickpeas are an ally in the kitchen: practical, inexpensive and ready-to-use, they allow you to create quick and easy dishes without sacrificing taste. With their versatility you can make ...

Israeli-born chef Lior Lev Sercarz, who owns the New York specialty spice shop La Boite, has assembled an unexpected and unusual alliance of spices for this chickpea appetizer — pungent amchoor (made ...

An unexpected and unusual alliance of spices comprise this chickpea appetizer: pungent amchoor (made from dried mangoes), smoky Spanish paprika, the caraway-adjacent seeds called ajowan. The end ...

Equally appropriate as a snack or a party appetizer, these za'atar- and cumin-spiced roasted chickpeas are a versatile nibble you'll make time and time again. Additionally, they're an excellent ...

For this appetizer, Pierre Gagnaire cleverly weaves together two major ingredients, shrimp and chickpeas: He quickly sears shrimp and uses the shells to make a stock to flavor the hummus. He then uses ...