Vegetarian

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

Adding Guinness to a mustard recipe? Brilliance. Bring on the pretzels.

This warm, buttery, pull-apart bread is easy to throw together (just five ingredients) and crazy versatile.

Quick and easy, this eggplant recipe gets a nutty boost from tahini.

“Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.” —Alison Roman, senior associate food editor

“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor

Some parsnips can have a woody core, which you’ll want to cut away before cooking.

Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.

The sugar in the spice rub can burn if cooked too long, so watch these closely.

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

Salt will dissolve more easily before the oil is added, so make sure to season at the beginning.

It’s worth picking through the potatoes to find ones that are all about the same size for this Hasselback recipe. Click here for a step-by-step guide on how to prep them

This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.

Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?

Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.