Vegetarian

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

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.

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

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.

This smoky sauce goes well 
with any grilled meat or fish. The grill tames the heat, don’t worry.

Sprinkle the chives, sesame seeds, and flaky salt with abandon.

Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.

High in B vitamins, cucumbers both cool and calm you.

Mangoes are packed with vitamins C and A, both of which provide major skin-brightening benefits. Lime and chile keep this slushy spicy and bright.

This slushy has just enough ginger to let you know you’re ALIVE.

You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

It has over-the-top Britishisms and disdain for green peppers, and it's the only Bible for me.

A delicious almond crust is the perfect complement to this beautiful, summery berry tart.