Vegetarian

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

Like any bread, prepping this onion naan recipe takes a little time. The good news: each cooks up in under 5 minutes.

Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.

The BA Biscuit Mix (click for recipe) is as versatile as it is efficient. Whisk it with eggs and milk—and nothing else!—for pancakes you can whip up in the time it takes to brew the coffee.

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.

"Pineapple is the surprise guest star in this crunchy, juicy tropical slaw. Serve it with roasted chicken or fish." —Sue Li, recipe developer, BA Test Kitchen

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.