Vegetarian

Browning, then steaming the cauliflower lets you get color on it while ensuring it’s tender in the center.

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.

Make sure the vodka cooks for a full minute or two to evaporate all the booziness.

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.

If you don’t have both spices, it’s okay to omit one or the other.

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. 

Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.

The low oven temp and long bake time allow these nuts to take on rich flavor without burning.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.

The airy brittle known as honeycomb just may be our new favorite confection; mixed into butter it’s a sumptuous add to frostings and a sweet topper for biscuits.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

Turn this iced tea into a cocktail with a little gin.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

Use just one type of bean to ensure even cooking.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.