As Epicurious editors, we turn to cookbooks new and old to get dinner on the table, to bake a sweet treat, to learn something new. This month, we made vegan stuffed shells, dirty chai cheesecake brownies, and more. |
From Joe Yonan’s Mastering the Art of Plant-Based Cooking, these shells are stuffed with a tangy blend of cashews, canned artichokes, and nutritional yeast. “I had some extra filling, which was a happy thing to spread on toast and use as a dip for veggies throughout the week,” writes associate director of cooking Emma Laperruque. |
