Vegan

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

Lactose-intolerant? Vegan? You won't miss the milk in these dairy-free versions of dessert, baked goods, and more.

Navigating a vegan diet can be tricky. Here's everything you need to know about plant-based cooking—plus the things most people screw up when giving up meat.

True, this concoction is slightly more complex than lemonade. But so are most relationships.

Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.

If you have a really ripe, gorgeous watermelon, you may not need any sugar at all.

All types of beans come in and out of season during the summer and into fall; make this with any color snap beans and your choice of fresh or canned shelling beans.

True, this concoction is slightly more complex than lemonade. But the work is worth it.

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

Let the tempeh marinate all morning, then put the dish together for lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days.

You don't have to be a vegan to love this smoky, savory kale-and-tempeh recipe.

Who knew that dessert could be as easy—and refreshing—as combining sugar and water?

A cooling and crunchy green version of the typical tomato-based salsa.

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.