Vegetable

Or sauce. Or dip. Or sandwich spread.

This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.

Cool, garlicky, and endlessly versatile, it’s one family tradition worth stealing.

Turn a pound of ground beef into this hearty, umami stir-fry.

Use summer’s ripest offerings to make this Mexican party bev.

A great Caesar salad gets its swagger from crisp, cold greens, creamy dressing, and freshly made croutons.

A feel-good meal full of crunchy veg and even crunchier pita chips.

A reader favorite for almost 50 years, freshly updated with a brighter sauce.

Put this gorgeous green blender sauce toward whatever long noodle is in your pantry.

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.

Raw zucchini has never tasted better.

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

Best served chilled.

A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.

Make a batch of pickled onions to pile onto tacos, sandwiches, grain bowls, and more all week long.

Pasta sauce tastes better on the grill.

Grilling fish atop a bed of lemon slices is the key to not sticking.

The popular dish gets a summery upgrade.

And when should you use each one?

A kiss of heat makes an otherwise lovable dip simply irresistible.

With a crisp crust, garlicky mayo, and a juicy slice of tomato.

You’ll want to eat this smoky, sweet, and tangy red pepper–walnut dip with everything.

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.