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This battered and deep-fried potato patty on a bun is the carb-on-carb-on-carb snack of our dreams.
4.0
(4.2)
Quick
What do we mean by “pesto vibes”? A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.
4.3
(4.31)
Easy
Kick your weeknight tofu up a notch by frying it until crisp and tossing it in this tangy, spice-forward sauce.
3.7
(3.7)
Vegan
This playful take on spicy tuna onigiri swaps watermelon (yes, watermelon!) for the fish, resulting in a vegan bite that tastes (surprisingly) like the real deal.
3.0
(2.86)
Quick
Asparagus lovers, unite! When thinly sliced into coins and mixed with herbs and briny olives, everyone’s favorite spring veg will become your favorite condiment too.
4.5
(4.46)
Easy
Tomato powder makes a simple umami-packed seasoning you’ll want to lick off your fingers while you’re snacking.
5.0
(5)
Quick
Whether you don't eat corn or just want a change from your usual popcorn routine, these toasty, seasoned rice cakes make for the ultimate snack.
3.3
(3.33)
Easy
Broccoli florets get lots of love, but this sizzling flavorful dish is all about those stalks and leaves (also: kimchi).
4.0
(4)
Vegan
Smashed white beans bring so much creaminess, you don’t even need dairy.
4.0
(4.18)
Easy
Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.
5.0
(5)
Vegan
Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.
3.0
(3.11)
Quick
Mushrooms take a bath in coconut milk and emerge perfectly browned and slicked in spiced coconut oil.
5.0
(4.82)
Easy
Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.
5.0
(4.81)
Easy
When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.
4.3
(4.25)
Easy
Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.
5.0
(4.78)
Easy
With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.
5.0
(5)
This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust.
4.4
(4.39)
Quick
Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.
4.5
(4.54)
Quick
With chewy noodles, crispy ground pork, and crunchy cabbage, there’s no need to serve anything alongside this quick-fire udon noodle recipe.
4.7
(4.67)
With the help of low-heat grilling, this tacos al pastor recipe delivers tender, juicy pork tacos—no spit-fire roasting required.
5.0
(4.75)
This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk.
4.6
(4.57)
Vegan
Even we can't believe how creamy it is.
4.7
(4.72)
You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
4.0
(4.13)