Vegan

Store the finished nuts in an air-tight container to prevent stickiness.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

A palate-cleansing fennel salad to balance rich pork and hearty sides.

You can find some great food at strip clubs—really. Here's where to eat, and what you may find there (NSFW).

Bright, herbal, and sharp, this comically simple condiment is just what you want alongside braised meat.

Because the dough for this pita bread recipe has a relatively short rising time, it can be made while the lamb braises. Turn up the oven and bake the pita while you’re reducing the braising liquid on the stove-top; the timing will come out perfectly.

If you haven’t cooked with MSG before, give it a try—chef Quealy Watson, Hot Joy, San Antonio, is a big fan.

Looking for something quick, healthy, and vegetarian? Cue this soy-and-ginger-marinated tofu—no cooking required!

Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor

You can pack the peanut butter in a plastic pastry bag, but a resealable plastic bag works just as well.

It’s simple, sweet, and gets better as it sits.

The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer’s comfort food.

This peach jam recipe makes enough to give a few jars away as gifts, or you could easily halve it.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

Waste not, watermelon lovers: This Southern pickle deserves a spot in your fridge. It's great alongside grilled pork chops, but we'd happily snack on it right out of the jar.

A grown-up shaved ice, with a welcome hit of spice from the pepper.

“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

This tahini-enhanced recipe is what ranch dressing would taste like if it spent a few months traipsing through the Middle East (and poured itself on a bed of haricots verts).

All chiles vary in heat, so choose wisely!

This vinegary hot sauce will mellow with time; make it the day before for a little less spice.