Vegetarian

Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!

Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

Tired of spinach in your smoothie? This recipe is the perfect way to eat something green in the morning.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.

So. Much. Cheese.

Known as the "caviar of the South," this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn’t think of this recipe sooner.

Cheese gives us a lot to be thankful for, you know?

You may be able to find pre-made everything spice in the grocery store for these palmiers. If not, it’s easy enough to make. Double the recipe and keep it around for topping plain yogurt.

These cheesy bites puff in the oven and taste like gougères, aka fancy French cheese puffs, but this recipe makes them way easier.

Starting with store-bought puff pastry for this recipe means these crispy, buttery, savory palmiers only look hard.

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

Put a personal spin on this apple butter recipe by adding a sachet with spices (cinnamon, star anise, nutmeg) as the mixture cooks down.

Pecans make the most indulgent nut butter thanks to their high fat content. No one is complaining.

Gravy without meat? Call us crazy, but it CAN be done.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

There’s no stock in this wintry vegetarian stew recipe—it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can’t use canned beans here and get the same results).

Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!