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Sunday 9AM ET on CBS
11AM ET on the CBS News app
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Just 5% of U.S. households are vegan or vegetarian, but there are plenty you might call "plant curious," with omnivores swapping out some meat for vegetables in a diet that's plant-based or "flexitarian." Correspondent Ben Tracy talks with vegan foodie Tabitha Brown about how she changed her diet; with Ross Mackay, co-founder of Daring Foods, creator of plant-based chicken alternatives; and with restaurateur Ran Nussbacher, who believes a plant-based diet will protect the planet for future generations.
The folks at Hidden Valley Ranch share with "Sunday Morning" viewers this slow cooker recipe.
Edley's Bar-B-Que offers "Sunday Morning" viewers their take on a holiday staple.
Author and cook Coinneach MacLeod shares stories and recipes with his social media following, and now with readers, with his debut cookbook, "The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands."
Delicious recipes from the writers and editors of The New York Times, specially selected for "Sunday Morning" viewers.
Delicious menu suggestions from top chefs and mixologists, cookbook authors, food writers, restaurateurs, and the editors of New York Times Cooking.
For those who like big, bold flavors — spices and citrus especially — this recipe from Padma Lakshmi and Genevieve Ko infuses the Thanksgiving turkey with them.
Melissa Clark's recipe, using your own fresh purée, makes a pie that's both ultracreamy and richly flavored.
Melissa Clark's version contains double the amount of pecans compared with most recipes, and substitutes maple syrup and honey for the usual corn syrup.
Melissa Clark's very classic, cinnamon-scented pie.
Eric Kim's bone-in turkey breast is unbrined but slathered in butter, showered with salt and pepper, and popped into a moderately hot oven to get crispy skin.
Eric Kim's refreshing zinger of a side dish.
Melissa Clark's stuffing made from eggy brioche and roasted chestnuts is a Thanksgiving classic.
Thalmus Hare and Priya Krishna's recipe is spicy with habaneros, and rich with the flavors of ham, turkey and chicken.
Yewande Komolafe's recipe offers chunks of baked sweet potato enhancing warm, tender and flaky biscuits, which also get a savory lift from sliced scallions.
