Vegetarian

This hot honey butter is only 3 ingredients—and heaven on cornbread.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Eggs on toast with quick-pickled veg and marinated feta.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Savory fruit toast is the new avocado toast.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

DIY kid food is the best food, if you ask us.

We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

It comes in three new flavors.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.