Vegetarian

If you’re looking for a simple recipe for a tender sandwich bread—the kind of loaf that’d be great turned into a grilled cheese or crunchy croutons—this is it. This recipe from Bryan Ford is his Master Bread Dough, rolled into a tight log and baked until golden brown. We recommend slicing it and then freezing in a resealable plastic bag or airtight container for instant toast.

A little goes a long way.

This Persian stew of tomatoes and spiced eggplant is just the warming dish you need on a cool, fall night.

The combination of corn, soy, and butter is as delicious as it is classic. As Hiroko Shimbo writes in her book Hiroko’s American Kitchen, corn and butter are a common pair in Hokkaido, the northernmost island of Japan, where both are produced. Here, the three come together along with pan-fried tofu, scallions, mirin, and sesame oil to make an ultra-flavorful, just-rich-enough vegetarian main. Serve it over rice, a chewy grain like farro or wheat berries, or arugula dressed with rice vinegar and more sesame oil. A crispy fried egg would also be welcome.

Muffins! Burgers! Okay, yes, salads!

In the fall, crisp peak-season pears or apples are an undeniably delicious way to enjoy this refreshing fruit salad with a nutty Salvadoran seasoning.

Sprinkle this toasty, salty Salvadoran seasoning on everything from scrambled eggs to vanilla ice cream, or use it as the backbone of your next broth.

These “like a thousand times fried” beans are a crucial part of a Salvadoran breakfast.

Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.

Use the silky shreds of this flaky Trinidadian flatbread to scoop up everything else you’re eating.

This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago.

In this Trinidadian dish chopped onions, peppers, and chiles get sizzled in hot oil before they’re poured over broiled peak-season tomatoes.

Trinidadian chickpeas and potato suspended in a delicious mash.

A simple and refreshing Trinidadian chow made with pineapple or mango.

Chitra Agrawal took flavor inspiration for this simple dish from her mother’s home state of Karnataka in South India, where thuppa means “ghee” and anna means “rice” in Kannada, the local language.

Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese. 

Cucumbers are transformed into candy-like bites in this unexpected dessert inspired by Eton mess, a British summer classic typically featuring layers of strawberries, broken meringue, and whipped cream. 

For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. 

Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone. 

This pungent, spicy, and garlicky broth is inspired by rasam, a South Indian soup.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

These Bangladeshi sweet fritters are fluffy and tender on the inside, crispy and craggy on the outside.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.