Vegetarian

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Skillet smoking is a chef’s trick that’s easy to do at home.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.

No soaking, husking, or de-silking required. The corn cobs will slip right out of their husks when cooked. If camping, make the spice mixture at home before you go.

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

The best cherries have taut, shiny skin. Look closely!

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

If you can’t find currants (check the farmers’ market first), use any other berry or a mix.

Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.

A tart drinking vinegar that can be made with whatever berries you have on hand. Use for spritzers, cocktails, even ice cream floats.

This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.

This is the dish that will convert even hardcore carnivores into tofu lovers. And you don't need a recipe to make it.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.