Vegetarian

Gochujang, a hot-sweet Korean chile paste is the secret to this revved-up mayo. Can’t pronounce it? That’s okay: Go with “special spicy creamy sauce” instead.

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.

Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it's perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.

Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

To make ahead, freeze the cut-out biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes. Get the full fried chicken biscuit sandwich recipe served at Pies-N-Thighs restaurant in Brooklyn, New York, here!

Rather than fussily cutting the grapefruit into neat segments, chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

Make this roasted butternut squash ahead of time: It’s great at room temperature, and you’ll need the oven free to roast the potatoes.

“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor

“The fresh herbs and scallion might seem strange, but they work. And the hot sauce? Makes anything better.” —Carla Lalli Music, food and features editor

It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.

If you like Greek yogurt, you’ll love labneh, especially in this dish.

Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Yes, making this vibrantly flavored quinoa fritter is a process. But it will redeem every lackluster veggie burger you’ve suffered through.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Fresh celery lightens this guacamole and adds some serious crunch.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn’t dry out. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Think of the crunchy, granola-ish sesame clusters as seedy croutons for this juicy and bracing salad.

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.

Toasted walnuts go the extra mile in this simple but versatile side dish.