Vegan

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.

I was suspicious of this vegan cashew situation. Turned out I was wrong.

Rich, creamy, AND vegan—meet your new all-purpose condiment.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

Here's how the vegan cheese gets made.

This spicy, sour, salty, crunchy mix isn’t your typical roasted bar nuts recipe.

A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.

A shot of cocktail bitters does wonders to bring out the raspberry flavor. Sounds crazy but you’ve got to try it.

Bring this to ALL the picnics this summer.

A bean salad fit for an elaborate Italian dinner party. Make it happen.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.

The ultimate dinner-to-desk lunch dish.

It’s sweet, spicy, and tart—and we have four ways to use it.

Smashing the cucumbers augments the vegetable’s ability to absorb seasonings. Meaning this crunchy salad is packed with flavor.

A simple recipe for cauliflower rice that you can doctor up however you want—but you should try our coconut-turmeric relish on top.

The key to developing crispy browned surfaces on roasted cauliflower is baking it in a super hot oven on the lowest rack, so the baking sheet is close to the heat radiating off the bottom of the oven.

This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

No, it’s not a steak. But a vegetable can dream!

Cauliflower shaved into thin, crunchy slices will have you seeing the vegetable in an entirely new light.

These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.

Alison Carroll, who developed this recipe, relies almost entirely on dry pantry staples to build depth of flavor in this superfood broth. Feel free to swap out the vermicelli for your favorite cooked grain or a different noodle—the recipe is designed to be customizable.

That three-ingredient sauce can go on anything. Double batch = necessary.