Vegetarian

What makes these tangy yogurt sandwiches so addictive is chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos.

For croutons that look ordinary but have big flavor, toss the bread in garlic brown butter before baking in the oven.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.

This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

The healthyish comfort food recipe you won't be able to get enough of.

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.

Crispy, craggy, and thoroughly coated in an addictive, peanut-y sauce, this tofu is so good that even the most stubborn carnivores won’t complain.

A straight-down-the-middle, nostalgic-tasting tomato soup with long-cooked flavor and a short cook time.

There isn’t anything more perfect than a fully loaded everything bagel for breakfast—and now you can eat it in quiche form.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.

Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Mixing toasted coconut into your coffee grounds before brewing means extra flavor without any added syrups.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

This cauliflower rice recipe is very adaptable; just use what you find in your cabinets.

When my dinner ends up looking like a collection of what other people might call sides, I make these lentils.