Vegetarian

Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

A colorful, stunning (and dead simple) salad made with a farmers’ market bounty of different radishes.

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

This all-purpose chili crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

Kay Stepkin founded the National Vegetarian Museum to tell the world about her meat-centric hometown’s neglected history of vegetarianism. Will anyone listen?

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.

A weekly dispatch from Bon Appétit food director Carla Lalli Music.

They're a quick and crowd-pleasing hit I’ll make on repeat with no shame.

We’ve got bursting, jammy cherry tomatoes that make their own sauce, and chili oil that upends the typical Italian flavor profile.

A savory fruit salad that holds its own at the dinner table.

If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

Turn any roasted or grilled vegetable into a picnic-ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette.

A creamy citrus sauce that pairs well with any protein you’re grilling this summer.

Consider this salad more supporting evidence that, yes, you need a mandoline in your life.

Peaches with a zippy hot sauce-honey dressing and creamy burrata cheese.

This is the condiment version of those summer sandals you want to wear with everything.