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The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.
4.6
(4.64)
This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.
4.0
(4)
Easy
Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.
4.7
(4.67)
Quick
This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.
4.0
(4.2)
Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all.
4.6
(4.6)
Easy
Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.
4.3
(4.31)
Vegan
Mixing toasted coconut into your coffee grounds before brewing means extra flavor without any added syrups.
4.5
(4.5)
Easy
Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.
5.0
(5)
Easy
Crispy ground lamb, with its earthy, grassy flavor, stands up perfectly to a big pile of fresh herbs and salty marinated cheese.
4.3
(4.33)
This (gluten-free!) flourless chocolate cake is decadent, rich, and super-easy to make.
3.6
(3.64)
Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.
4.7
(4.66)
You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.
4.3
(4.33)
This cauliflower rice recipe is very adaptable; just use what you find in your cabinets.
5.0
(4.89)
Want crispy-spicy chicken wings without having to deep-fry at home? We got you.
4.0
(3.87)
Quick
Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.
5.0
(4.8)
Easy
This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.
5.0
(5)
Quick
The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.
4.0
(4)
Vegan
This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.
4.0
(3.83)
This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
4.4
(4.43)
Serve this caramel over ice cream, stirred into yogurt, or drizzled over a brownie or slice of pound cake whenever you want the chill effect, without that "herbal" flavor.
2.5
(2.5)
This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious.
5.0
(4.83)
Quick
Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.
4.0
(4.24)
Vegan
Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
5.0
(5)
Vegan
Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.
5.0
(5)