Vegetarian

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

Can you buy pocketless pita instead? Sure. But nothing beats the drama of freshly made bread. Use these for our Lamb Gyros.

Combined with coconut milk, it’s the base for your next Thai curry.

Combining the sugary filling with dried spice (in this case, juniper) infuses the buns with flavor and perfumes them from the inside. 

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. 

Slice these and mix with cured meats for a fresher take on antipasto salad.

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

Carrots: Will they hummus? This recipe proves they will, in the most resounding, confident way.

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

A made-from-scratch superfood version of ordinary fruit yogurt (which you will likely never want to buy again!).

Also delicious with frozen strawberries or mangoes instead of the pineapple, and with orange juice or any other nut milk for the liquid.

This hoisin BBQ sauce, along with ginger-scallion relish and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

This paprika honey mustard, along with Canadian bacon and pineapple relish, helps make up the Hawaiian Dog.

This recipe is such a basic go-to, you can use it on just about anything, from salads to sandwiches, buffalo wings to buffalo hot dogs, and so much more.

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

An egg white is the secret ingredient that helps this savory granola form crunchy clusters. Use these spiced seeds to top our Grilled Brined Vegetables.