A new location of the family-run restaurant is now open. A bakery, cafe and breakfast menu are in the works.

W hen we want food that’s equal parts flavorful, sharable, and satisfying, Ethiopian is at the top of our list. New York City has a bunch of great options all over the five boro ...

Netsanet Alemayehu is the last woman standing. Fifteen years ago, if you wanted to hear jazz in the Fillmore, you had your choice of venues. Rasselas, owned by Alemayehu’s late husband Agonafer ...

Amen Cafe has taken over the former Saucy Birds and Sangria on the Burg space in San Antonio’s Northwest Side.

Los Angeles continues to be an epicenter for vegan and vegetarian restaurants. The scene has advanced far beyond bricks of tofu sprinkled with nutritional yeast, growing to include everything from ...

What Are Vegan and Vegetarian Meal Delivery Kits? As meal delivery services explode in popularity, more and more competitors spring up to fill niche categories. The biggest services, including ...

From crispy king mushroom strips smothered in Thai black pepper sauce to buttery croissants without the butter, vegan food’s popularity in San Diego — and across the U.S. — continues to grow. A ...

Whether you need post-pickleball game fuel or a hearty on-the-go snack, these vegan protein bars fit the bill. What Makes a Plant-Based Protein Bar? A plant-based protein bar derives its nutritional ...

The Black-owned restaurant scene in the Greater Austin area offers everything from soul food to Caribbean cuisine.

It seems like every month or two, there’s a new vegan restaurant opening in Chicago even during a time that has been very challenging for the industry as a whole. One can find plant-based food ...

Being a vegetarian in Texas might sound challenging, but it’s not for Houstonians. The city’s chefs are redefining vegetarian dining with globally inspired creations like dosas, enchiladas, and ...

Expensive plant-based alternatives, a lack of choice and a planet that’s on fire — it’s not surprising that some young people are making a U-turn back to meat, says Jordan Page The Standard ...