Vegetarian

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.

Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish.

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.

Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.

A mega-moist olive oil loaf cake from Ochre Bakery that’s bright and lemony.

Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.

Boiled peanuts tossed with chile and coriander remind Vivek Surti, chef at Tailor in Nashville, of Cajun peanuts from Southern gas stations, but also of India.

Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.

An irresistibly creamy hummus with a spiced pistachio dukkah on top.

Apples glazed in honey, deeply toasted pecans, and tangy buttermilk raise this muffin from Ochre Bakery far above average.

A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.

This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.

This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.

When 5:15 p.m. hits and there’s still no dinner plan, Deb Perelman makes this Instant Pot soup in 45 minutes flat.