Vegetarian

A simple summer side dish that goes with everything you’re grilling.

A delicious alternative to chimichurri to go alongside your grilled steak (or whatever!).

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

Don’t call this compote jam, but it would be quite fine on toast.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

Seek out a tortilleria if possible; it makes a difference.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Choose dates that are soft and pliable—even if that means pitting them yourself.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Rhubarb’s signature tartness is actually brought down by pickling!

King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.