Vegetarian

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

Natural dyes work best in royal icing (pictured here) or buttercream frosting, not cake batter. Here's how to make yellow food dye and blue food dye.

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

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

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

It’s not about the potatoes—it’s what you do to the potatoes. In this recipe, precook them until they’re tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them become their best selves.

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe.

Both types of tahini should be roughly the same consistency for this halvah recipe—ideally pretty loose and pourable—which makes it easy to marble them. Most black tahini will be great, but Roland and Whole Foods 365 Organic were the best of the white tahini we tested.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method and swapped the restaurant’s sesame brittle for toasted seeds. Similar flavors; easier to make at home.

Where else can you get a baked potato topped with mashed potatoes, alfredo sauce, and black truffle shavings??

Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.

The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal.

You can serve this addictive chutney alongside roasted meat (rotisserie chicken); it’s also good on a sandwich with deli cold cuts. 

These cute, packable treats need to be formed when the caramel is still warm and malleable. For this popcorn balls recipe, after coating them with caramel, wait just long enough for them to be cool enough to handle.

The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

This apple pancakes recipe features a serving of whole grains and produce that you get to pour maple syrup over. Yes please!

Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.

This crackers recipe features a variety of seeds—the combination of colors and textures is certainly impressive.

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.

When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn’t dry out before baking.