Vegetarian

Why this spicy caramel popcorn didn’t already exist, we have no idea.

The unsung hero of this dish? The nutty-sweet garlic.

These get better with time, so don’t hesitate to make them ahead.

To make this savory master pie dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

Vegetarian cooking is awesome—once you master the tricks of the trade.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

To pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.

With their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.

Rinsing the onions in cold water tames some of their bite.

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.