Vegan

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.

Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.

What foods fuel a man who completed the entire Appalachian Trail in 46 days? We spoke to ultrarunner and vegan Scott Jurek to find out.

This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.

Raw vegan food isn't exactly a culinary darling. But it can be great—here's how to make uncooked veggies taste…amazing.

This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Cutting the cauliflower into florets means the brine will absorb faster.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.