Gluten-Free Whole-Grain Vegan BrowniesBuckwheat flour gives these brownies a unique flavor reminiscent of cinnamon. The brownies get deliciously crisp on the edges while remaining rich and fudgy in the center. If you don’t have Sucanat, you can replace it with turbinado sugar or coconut sugar.King Satay with Spicy Peanut-Ginger Sauce RecipeMeaty king oyster mushrooms make this dish a win-win for meat eaters and plant eaters. The mushrooms have long, thick stems that you slice into thick strips, skewer, then roast to make satay. Yes! A creamy, gingery peanut sauce brings it all together.Beef and Guinness StewThe rich, malty flavor of Guinness Stout makes a perfect match for beef. In this classic Irish stew, the ingredients simmer for a while, during which time the beef chuck, onions, carrots, parsnips, and turnips all soak up the earthy broth. Thanks to Margaret M. Johnson, author of seven cookbooks on Irish cuisine, for sharing this classic recipe.Grilled Pork Belly with Spicy-sweet Korean GlazeThe only way to grill pork belly is to render out some fat first. Otherwise, the fat drips into the grill and creates an inferno that incinerates the meat. A low, slow braise in the oven gets the job done. Then you can grill the belly and get a good, crisp exterior. At the very end of cooking, we like to glaze it with our version of ssam jang, a thick Korean spice paste. Wrap pieces of grilled belly in lettuce leaves with sticky rice, kimchi, and more spice paste and you have a knockout small plate or first course. You can buy ssam jang in Asian markets, but it’s easy enough to stir it up yourself.