Vegetarian

This recipe, with its double dose of coconut, is a quinoa game-changer.

Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.

Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party.

These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Red onions add sweetness and lend color to this chutney, but any onion will work.

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best, a collection of our essential recipes.

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.

Raspberries or blackberries can be swapped in for the blueberries.

A dip that proves collards don’t have to be stewed for hours to be delicious.

The longer these pickles sit, the more flavorful they’ll become.

A clean, well-oiled grate makes grilling tomatoes a cinch.

Peanut butter has a place on the dinner table. This peanut sauce recipe makes enough for two or three different meals.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it’s amazing how many vegetables kids will eat when they’re actually hungry.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.

This simple, moist banana bread recipe can also be baked in three small (5¾x3¼”) loaf pans, which is how you’ll find them at Julia’s stand; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

Save any leftovers and tuck them into sandwiches or fish tacos.