Vegan

Cool, crunchy, and a bit sweet, this salad is meant to quench the fire from all the other dishes on the table.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

Mangoes and turmeric contain vitamins and antioxidants that are said to help brighten dull skin.

It's fermented with live cultures, and it's shockingly spreadable.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

Because this crisp is barely sweetened, leaning into in-season berries instead of added sugar, it's a perfectly acceptable brunch or breakfast.

The flavor of this woodsy, deeply-flavored dip relies comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself.

Glazed with a sticky and spicy honey-sambal sauce, they’re good enough to eat by the handful.

This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

I had to check the label twice to make sure what was on my plate didn’t come from a chicken.

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.

Mixing toasted coconut into your coffee grounds before brewing means extra flavor without any added syrups.

You probably have all the (vegan!) ingredients in your kitchen right now.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

You’ve got dietary restriction questions. We’ve got answers.