Vegan

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.

A great basic pickle brine that complements any pepper you like.

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

Can you buy pocketless pita instead? Sure. But nothing beats the drama of freshly made bread. Use these for our Lamb Gyros.

Combined with coconut milk, it’s the base for your next Thai curry.

Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.

Slice these and mix with cured meats for a fresher take on antipasto salad.

This drink-of-your-dreams will bring you dairy-free happiness.

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

This hoisin BBQ sauce, along with ginger-scallion relish and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Don’t worry if this looks a little runny when it’s hot. The chia seeds will plump as the jam cools, thickening it considerably.

Massaging the greens both softens and seasons them before grilling.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

Try this delicious variation on the traditional vanilla-and-espresso dessert.