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This light, fresh salad is made even crunchier with a sprinkling of pine nuts.
3.6
(3.61)
With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)
4.0
(4.1)
Easy
Call all your vegan friends! This incredibly moist, expertly spiced carrot cake is worth throwing a party for.
3.7
(3.68)
Easy
Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.
4.0
(4.14)
Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.
4.0
(3.9)
Quick
Easy
4.0
(3.89)
Quick
Quick
Quick
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Easy
3.7
(3.7)
Easy
Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.
4.0
(3.77)
Vegan
Working in batches ensures okra that's golden and tender, not soft and slimy.
4.0
(3.85)
Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.
4.0
(3.79)
3.4
(3.42)
If you can’t find burrata, fresh mozzarella makes a fine substitute.
3.3
(3.31)
Quick
A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.
4.0
(4.23)
Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.
3.0
(3.14)
Quick
Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.
Quick
Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.
3.0
(3.1)
Quick
A very hot cast-iron pan will get the tomatillos charred quickly without overcooking them. Make a big batch for a great dipping salsa.
3.0
(2.82)
As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.
2.5
(2.5)
Quick
“Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata.” –Alison Roman, senior associate food editor
3.7
(3.65)