In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Banana blossoms, the large reddish-purple flowers that grow from the end of a bunch of bananas, are used like a vegetable in many Asian cuisines—in salads, stir-fries, stews, and soups. A10 chef Joe ...

Load bao buns with a saucy shredded banana blossom mixture and crunchy sumo citrus slaw. Add oil to a medium pan over medium heat, then add the drained banana blossoms. Add the glaze ingredients and ...

Anyone following trends in vegan food has probably crossed paths with jackfruit at some point. It’s become a popular alternative to shredded chicken or pulled pork thanks to its ability to tear into ...

While the Beyond Burger and Impossible Burger have spawned a wave of soy- and pea-protein fueled copy-cats seeking to precisely mimic the taste and texture of beef, there is room in the plant-based ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge ...