Recipes for Cooking and Eating Well

Whether you’re a serious cook or a culinary novice, these globally-influenced recipes for plant-based food that’s delicious and nutritious are sure to inspire.
165 Recipes
Shakshuka
Shakshuka
This recipe for shakshuka is filled with sleep-inducing ingredients and makes a filling dish
Vanessa Mehri
Baked Polenta with Mushroom and Kale
Baked Polenta with Mushroom and Kale
A healthy baked dish with the goodness of mushrooms and kale for sleep support.
Lesley Enston
Calming Chamomile  Tea
Calming Chamomile Tea
A soothing brew to ward away stress and send you to sleep.
Vanessa Mehri
Candy Cane Beet & Carrot Kanji
Candy Cane Beet & Carrot Kanji
Kanji is a refreshing, hydrating, probiotic Indian drink, packed with the goodness of carrot and beet. The most important ingredient is the winter sunlight!
Moina Oberoi
Overnight Oats with Sesame
Overnight Oats with Sesame
A savory and sweet breakfast that is gluten- and dairy-free
Chloe Chappe
Hiyashi Chuka (Cold Ramen Salad)
Hiyashi Chuka (Cold Ramen Salad)
A cold ramen salad with fresh vegetables.
Betty Hallock
Apple Cider Kefir
Apple Cider Kefir
This fermented beverage will support gut health and help manage blood sugars.
Kirsten Shockey
Ratatouille
Ratatouille
This French classic is bursting with flavors and colorful vegetables
Cédric Vongerichten
Pineapple Pachadi (Pineapple with Yogurt Sauce)
Pineapple Pachadi (Pineapple with Yogurt Sauce)
A refreshing summer dip from south India using yogurt and pineapple
Lathika George
Ember-Roasted Beets with Orange-Fennel Salsa
Ember-Roasted Beets with Orange-Fennel Salsa
This salsa is full of anti-inflammatory ingredients and offers multi health benefits.
Francis Mallmann
Paruppu Payasam
Paruppu Payasam
Cookbook author and physician and nutritionist, Nandita Iyer shows how the goodness of dal can lend itself to a celebratory sweet dish.
Nandita Iyer
Cacao Hemp Smoothie Bowl
Cacao Hemp Smoothie Bowl
With its chocolatey flavor and creamy texture, this is a great “breakthrough” recipe for people who are reluctant to try smoothies or raw foods
Mariam Begg
Betel Leaf & Pomelo Salad
Betel Leaf & Pomelo Salad
This salad combines Indian betel leaves and a Vietnamese-inspired dressing by Nandita Iyer.
Nandita Iyer
Lazzat-E-Taam Potli Masala
Lazzat-E-Taam Potli Masala
Lazzat e taam, also known as potli masala, is the highlight of traditional Awadhi biryani and salan. Here’s a recipe to make it.
Sadaf Hussain
Vitamin Water
Vitamin Water
Using kitchen scraps to infuse your water is a great, environmentally friendly alternative to buying bottled drinks, and the naturally sweet taste means that you’ll find yourself sipping on it all day.
Mariam Begg
Eggplant Satay
Eggplant Satay
In Ayurveda, the fiery katu rasa, or pungency, brings focus to digestion. But food doesn’t have to be “Indian” to follow Ayurvedic principles, like this Eggplant Satay recipe from Moina Oberoi.
Moina Oberoi
Braised Artichokes
Braised Artichokes
Try this antioxidant-rich recipe of braised artichokes in white wine sauce and dressed in olive oil
Peter Barrett
Scurdijata
Scurdijata
Pair regional greens and legumes to make scurdijata, a southern Italian recipe with a ton of flavor and textures
Peter Barrett
Vegan Guthuk
Vegan Guthuk
Rakesh Raghunathan’s vegan guthuk recreates a Tibetan new year classic.
Rakesh Raghunathan
Kanchipuram Idli
Kanchipuram Idli
Rakesh Raghunathan recreates a heritage recipe, offered as a sacred temple food, that is healing and supports gut health.
Rakesh Raghunathan
Roasted Beets with Ume Plum & Yogurt
Roasted Beets with Ume Plum & Yogurt
Try this antioxidant-rich recipe of roast beets dressed in a tangy sour plum and yogurt sauce
Shin Harakawa
Hindbeh
Hindbeh
A Lebanese side dish that combines dandelion greens with the sweetness of caramelized onions
Peter Barrett
Belizean Pickled Onions
Belizean Pickled Onions
This tangy, crunchy, and fiery red onion condiment from Belize brightens up sandwiches or salads
Peter Barrett
Pineapple Ombol
Pineapple Ombol
During pineapple season, this sweet and tangy pineapple ombol chutney is on just about every table in Assam, India.
Gauri Ghadi
Kumro Saaga
Kumro Saaga
Tender pumpkin leaves make for a simple, tasty and nutritious stir-fry you can enjoy as a side with your lunch or dinner.
Smoked Salsa
Smoked Salsa
This versatile sauce is delicious, nutritious, and it works as well as the base for chili or curry as it does as a salsa.
Peter Barrett
Sweet Potato “Som Tam”
Sweet Potato “Som Tam”
The popular Northern Thai dish som tam is bright, crunchy, and sweet-sour-spicy. This salad takes advantage of raw sweet potatoes’ texture, similar to green papaya.
Peter Barrett
Chathu Rai
Chathu Rai
This popular dish from Odisha in eastern India involves cooking mushrooms in a hot, pungent, and tangy mustard gravy
Pranay Singh
Garlic Soup
Garlic Soup
Here’s a warm, soothing, and easy garlic soup recipe to make on weeknights or to fight off cold and flu.
Gita Ramesh
Tapenade
Tapenade
Tapenade combines some of Provence’s most intense flavors in one gorgeous spread: fruity olives, tangy capers, and sharp garlic.
Peter Barrett
Okra & Kokum Stir-fry
Okra & Kokum Stir-fry
The star of this Goan stir-fry recipe is kokum, a souring agent found in Goan and Maharashtrian kitchens.
Sharon Fernandes
Grilled Marinated Tofu
Grilled Marinated Tofu
Grilling tofu for this recipe adds a lot of smoky depth to its flavor, but you can also cook it in a pan, in a toaster oven, or under a broiler.
Peter Barrett
Coconut, Ginger & Turmeric Soup
Coconut, Ginger & Turmeric Soup
A soothing coconut soup spiced with zesty ginger and earthy turmeric — perfect to keep the winter blues away.
Chef Reetu Uday Kugaji
Slow-Cooked Collards
Slow-Cooked Collards
These collards get their flavor from garlic, ginger, shallots, apple cider vinegar, liquid aminos, and tomato paste. Classic greens, collards showcase the healthy origins of much of the cooking of Black America.
Bryant Terry
Pan-Fried Eggplant & Tomato
Pan-Fried Eggplant & Tomato
This vegetable dish is delicious on its own but also juicy enough to serve as a sauce on top of pasta or grains. With olive oil, parsley, lemon, and garlic, it makes its own gremolata. It’s also a very flexible recipe.
Betty Hallock
Fennel & Orange Salad
Fennel & Orange Salad
This salad of fennel highlighted by a juicy orange dressing uses a technique, popular in Japan, of kneading thinly sliced vegetables in a little salt to soften and season them.
Peter Barrett
Panagyur-Style Eggs with Yogurt
Panagyur-Style Eggs with Yogurt
Panagyur eggs, or yaitsa po panagurski, as they’re called in Bulgarian, take their name from the southern town of Panagyurishte.
Victoria Frolova
Garlic Confit
Garlic Confit
Make this recipe for deeply flavorful, meltingly tender garlic.
Peter Barrett
Luffa with Soy Milk
Luffa with Soy Milk
Luffa recipe: Here's a soupy, fruity and light soup in soymilk and a spoonful of goji berries.
Clarissa Wei
Vegetable Broth
Vegetable Broth
Use this vegetable broth for all of your soups and stews. Make a batch and keep it in the freezer for whenever you need it.
Akhtar Nawab
Zucchini Soup with Oregano
Zucchini Soup with Oregano
Inspired by the Sicilian combination of zucchini, oregano, and chile, Akhtar Nawab's soup has big, complex flavor.
Akhtar Nawab
Vegan Soubise
Vegan Soubise
This vegan version of the classic soubise is a staple in Akhtar Nawab's kitchen.
Akhtar Nawab
Kalyana Manga
Kalyana Manga
Whip up a bowl of an instant mango pickle that is the highlight of South Indian wedding feasts.
Sudha G Tilak
Ful
Ful
Fava bean stew, ful (also known as ful medames) is popular as both a breakfast staple and a dinner entrée in the Middle East. Hole-in-the-wall restaurants serve the best kinds, as they slow-cook the stew the traditional way over embers all night (and day).
Saadia S Dhailey
Cashew Purée
Cashew Purée
This cashew purée recipe from Akhtar Nawab can be made in advance; it adds richness to soups, stews, rice dishes, and more.
Akhtar Nawab
Anasazi Beans & Wheat Berries
Anasazi Beans & Wheat Berries
Turn cooked beans and grains into a dinner worthy of a party.
JL Fields
Citrus Salad with XO Sauce
Citrus Salad with XO Sauce
Try this easy-to-make vegan XO sauce for juicy, citrusy salads
Justin Lee
Kalamata-Feta Spread
Kalamata-Feta Spread
This spread — made with kalamata olives, feta, capers, and yogurt — is wonderful in wraps and sandwiches, as a dip, or even diluted with a little vinegar, whey, or water to make a creamy salad dressing.
Peter Barrett
Comfort Botanical Tea Blend
Comfort Botanical Tea Blend
This herbal blend is great for fall and winter, or whenever you need to be comforted. The combination of ingredients reminds me of people who have comforted me, like my grandmother. Even though she’s no longer earthside, drinking this tea feels like my grandmama’s hug in a cup.
Krystal Mack
Hibiscus Lemongrass Switchel
Hibiscus Lemongrass Switchel
A traditional switchel recipe of apple cider vinegar and molasses but with additional ingredients such as clove, cinnamon, hibiscus, lemongrass, and ginger.
Krystal Mack
Potlikker Fire Cider
Potlikker Fire Cider
Fire cider is often called “the people’s medicine” and for good reason! It’s a spicy vinegar made with ingredients you can find in your garden and kitchen. (Potlikker is the liquid that develops after cooking down a pot of greens. It’s full of flavor and nutrients.)
Krystal Mack
Roasted Sweet Potato Shrub & Toddy
Roasted Sweet Potato Shrub & Toddy
A shrub is traditionally a drinking vinegar infused with fruit and herbs. But shrubs don’t have to be just berries and vinegar. You can use a combination of so many savory or sweet ingredients. Even the natural sweetness and earthiness of sweet potatoes.
Krystal Mack
Candy Cap Chai Syrup
Candy Cap Chai Syrup
Take the earthy sweetness of candy cap mushrooms and combine them with the spices and aromatics of chai.
Krystal Mack
Kenchin Jiru
Kenchin Jiru
Kenchin-jiru is vegetable miso soup, originally a dish in Buddhist temple cuisine — made with vegetables, mushrooms, and dashi (seaweed stock). You can add any vegetables you like.
Naoko Takei
Tamago-Toji Udon
Tamago-Toji Udon
This comforting, easy-to-make dish of noodles in a dashi broth also features shiitake mushrooms and wakame, a type of kelp native to the cold waters of the northwest Pacific. The mushrooms and wakame boost the nutrition, and make for an extra savory broth.
Naoko Takei
Corn & Hijiki Rice
Corn & Hijiki Rice
Cooked in a traditional donabe (clay pot), this dish combines Japanese rice with fresh corn and the sea vegetable hijiki. Mineral-rich hijiki is reminiscent of carrot and burdock, and they’re often all simmered together in Japanese cooking. Juicy, sweet corn and the earth-meets-ocean flavor of hijiki are good together, especially with fluffy, warm, slightly sticky short-grain rice.
Naoko Takei
Kombu & Shiitake Mushroom Dashi
Kombu & Shiitake Mushroom Dashi
Use this kombu (seaweed) and shiitake mushroom dashi (or stock) in soups, stews, and hot pots — and for cooking rice, too. After the overnight infusion, the kombu and shiitake can be added to the water for a hot pot. When heated together with the other ingredients in the hot pot, the kombu and shiitake make for an even richer dashi. The shiitake also can be sliced (discard the stem) and cooked in a vegetable soup.
Naoko Takei
Passion Fruit Vinaigrette
Passion Fruit Vinaigrette
Tangy, bright, tropical passion fruit is delicious in a salad dressing, Its tart flavor — it tastes like a cross between peach, mango, and pineapple — stands up to savory ingredients too, even garlic. Use it on any green salad.
Betty Hallock
Mugwort Dumplings
Mugwort Dumplings
These beautiful, supple rice dumplings stuffed with sweet red bean paste are a traditional temple food, offered to the gods as a token of gratitude.
Clarissa Wei
Vegan XO Sauce
Vegan XO Sauce
Add the hijiki, mushrooms, tamari, chile de árbol, ground spices, and reserved shiitake soaking liquid. Bring to a simmer and reduce by half, about 20 minutes. Use immediately, or cool and store in the refrigerator for up to 5 days.
Akhtar Nawab
Everyday Marinade
Everyday Marinade
A marinade that is extremely versatile and works well on hearty vegetables, tofu, and tempeh.
Akhtar Nawab
White Lentil Hummus
White Lentil Hummus
Lentils are packed with protein and are so good for you. Use ivory lentils (urad) for this hummus, but feel free to substitute any lentils you have on hand.
Akhtar Nawab
Seed Crackers
Seed Crackers
Try these gluten-free crackers are packed with protein and good fats from seeds
Akhtar Nawab
Thai Borscht
Thai Borscht
Beets’ earthy sweetness pair with the flavors of a Thai curry. The soup's bright fuchsia color is sure to delight even the most beet-skeptical.
Peter Barrett
Spiced Chia Pudding
Spiced Chia Pudding
This spiced chia pudding is everyone’s favorite, packed with plant-based protein, fiber, and healthy fats. Top it with whatever you like.
Kanchan Koya
Saag Paneer Minus the Paneer
Saag Paneer Minus the Paneer
In this vegan version of saag paneer, you won’t miss the dairy. And you'll get a dish packed with nutrition, including magnesium, folate, fiber, and anti-inflammatory spices.
Kanchan Koya
Cilantro Butter Bean Veggie Stew
Cilantro Butter Bean Veggie Stew
This butter bean stew, packed with vegetables, is Inspired by a Peruvian seafood dish cooked in a cilantro broth — a zingy way to add health-boosting beans to your day.
Kanchan Koya
Braised Endive with Leeks
Braised Endive with Leeks
The sweet-savory magic of leeks helps to temper endive’s slight bitterness, and miso adds body and depth to this rich and satisfying cool-weather braise.
Peter Barrett
Salted Honey & Almond Panna Cotta
Salted Honey & Almond Panna Cotta
What I love in a panna cotta is that the cream and sugar are held together with just enough gelling to no longer be a liquid. This recipe uses just a tiny bit of agar-agar.
Ana Ortiz
Thai Peanut Butter Sandwich
Thai Peanut Butter Sandwich
This Thai riff on a tea sandwich takes humble peanut butter to a splendidly savory and aromatic place. You may have found your new favorite (and very portable) lunch.
Peter Barrett
Chunky Cashew No-Bake Cookies
Chunky Cashew No-Bake Cookies
Some foods are better than others, and some are better in moderation. These no-bake vegan cookies satisfy your craving for something sweet.
JL Fields
Turmeric Tempeh Stir-Fry
Turmeric Tempeh Stir-Fry
This quick stir-fry (without using oil) features tempeh, a traditional Indonesian food made from fermented soybeans and often other beans and grains. Packed with nutrition, tempeh is high in protein and fiber, and a great source of vitamins and minerals.
JL Fields
The Hippie Bowl Formula
The Hippie Bowl Formula
The hippie bowl is more about methodology than measurements. The core of each hippie bowl is protein, grains, and vegetables. We call it a “hippie bowl.”
JL Fields
Avocado Kale Salad & Peanut Dressing
Avocado Kale Salad & Peanut Dressing
A full flavor bowl of greens with avocados, nuts, and seeds
JL Fields
Cream of Miso Mushroom Stew
Cream of Miso Mushroom Stew
The umami in miso and mushrooms is the secret to making this cream of miso mushroom stew full of flavor. The miso cream sauce, made with cashews, gives you all the richness without dairy.
JL Fields
Erbazzone
Erbazzone
Erbazzone, also known as scarpazzone, is a vegetable pie from the Apennine regions of Emilia-Romagna and Liguria commonly made with chard leaves and stalks. This recipe makes a delicious Italian vegetable pie with a flaky crust.
Peter Barrett
Sorrel & Cabbage Salad
Sorrel & Cabbage Salad
This salad recipe features the superb combination of tart, juicy sorrel and sweet, crunchy cabbage. A creamy pistachio dressing gets the balance of sweet and sour right, with the brightness of lemon and apple cider vinegar.
Betty Hallock
Sugar Kelp Pickles
Sugar Kelp Pickles
This recipe by fermentation expert Rich Shih uses fresh sugar kelp to make delicious, satisfying overnight pickles.
Rich Shih
Springtime Rolls & Miso Kale Pesto
Springtime Rolls & Miso Kale Pesto
If spring had a flavor, it would be these brightly herbaceous “spring” rolls. The asparagus, snow peas, lettuce and abundant herbs provide a fresh, crisp mouthful, perfect for a gathering or a fun roll-it-yourself midweek dinner for the family. — Hetty McKinnon
Hetty McKinnon
Maple-Almond Cake
Maple-Almond Cake
Do not be fooled by its simple appearance; this maple almond cake is a dream. Here's the recipe.
Ana Ortiz
Gnocchi with Fall Pesto
Gnocchi with Fall Pesto
Homemade potato gnocchi starts, not surprisingly, with the potato. But not just any potato. Use a russet or similarly starchy potato. Waxy potatoes won’t work. This fall pesto doesn’t have any strict rules about what herbs to use. Get herbs from your garden, the farmers market, or the grocery store. Pesto gives you the freedom to use more than just basil.
Peter Barrett
Pappardelle with Wild Mushroom
Pappardelle with Wild Mushroom
Using some whole-grain flour for this pasta adds a lot of flavor, texture, and nutrition to homemade pasta. “White whole wheat” or “half-white” flour is ground with the germ intact, so it tastes like whole wheat but performs like white. The nutty flavor and bouncy texture are a perfect match for the earthiness of wild mushrooms.
Peter Barrett
Spinach Fettuccine
Spinach Fettuccine
Adding spinach purée to pasta dough gives it a vivid green color that complements the rusty red of this roasted sauce.
Peter Barrett
Ricotta Ravioli with Roasted Garlic
Ricotta Ravioli with Roasted Garlic
In this recipe we’re taking our standard 1 egg per 100g of flour ratio and swapping in a little buckwheat flour for added flavor, nutrition, and a nice, speckled appearance. The sauce is barely a sauce, but the whole is more than the sum of its parts; the combination of sweet garlic, earthy sage, bright orange peel, and rich, crunchy nuts adds up to a powerful result.
Peter Barrett
Orecchiette with Roasted Radicchio
Orecchiette with Roasted Radicchio
Orecchiette are a shape most often seen in Apulia, the heel of Italy’s boot. The high percentage of gluten in semolina flour — made from durum wheat — makes it ideal for eggless pasta. Most of the dried pasta you find at the store is made this way, with just semolina and water. Once you’ve gotten the hang of this 50/50 semolina and all-purpose flour mixture, try doing it with all semolina.
Peter Barrett
Tuscan White Bean Purée
Tuscan White Bean Purée
This creamy white bean spread is a culinary multitool: a bed for braised or roasted things, a spread on toast, and a hearty soup if you thin with more stock.
Peter Barrett
Lemon & Napa Cabbage Fermented Salad
Lemon & Napa Cabbage Fermented Salad
Inspired by the traditional Korean kimchi flavors of garlic, ginger, and radish, this ferment is crisp, lemony, and energizing.
Kirsten Shockey
Creamy Vegan Salad Dressing
Creamy Vegan Salad Dressing
Try this creamy vegan salad dressing from chef Amanda Cohen with romaine, which stands up to this full-bodied, Caesar-adjacent treatment.
Amanda Cohen
Tortilla Avocado Salad
Tortilla Avocado Salad
This spicy salad packs a one-two punch of flavor and nutrition, making it a terrific lunch by itself or a happy participant in a larger meal. It’s also a great way to use up leftover tortilla chips.
Amanda Cohen
Endive & Cucumber Salad
Endive & Cucumber Salad
This version of a wedge salad uses strong flavors to play off the gentle bitterness of the chicory. By leaving the endive cores intact, you can spread dressing between the leaves without breaking them apart.
Amanda Cohen
Sesame Lime One-Bowl Salad Dressing
Sesame Lime One-Bowl Salad Dressing
This is a great salad dressing method when you want something fast and easy (and don’t want to dirty another dish).
Amanda Cohen
Basic Vinaigrette
Basic Vinaigrette
A salad dressing that you can whip up in a jiffy with ingredients found in every home kitchen
Amanda Cohen
Sweet Potato Niçoise
Sweet Potato Niçoise
This sweet potato salad eats like a meal, with a variety of textures and a hearty, complex dressing thickened with beans and tahini.
Amanda Cohen
Salt-Roasted Beet Salad with Greens
Salt-Roasted Beet Salad with Greens
In this recipe from chef Amanda Cohen, salt-roasting cooks beets in the most perfect way.
Amanda Cohen
Red Leaf Salad with Grapefruit
Red Leaf Salad with Grapefruit
This salad from chef Amanda Cohen, with its variety of flavors and textures, is much more than the sum of its parts.
Amanda Cohen
Mushroom Confit
Mushroom Confit
Delicious and versatile in its uses, Andrew Janjigian's mushroom confit is an excellent means of preserving mushrooms.
Andrew Janjigian
Kombu Dashi
Kombu Dashi
Dashi, traditionally made with smoked cured bonito (skipjack) and sun-dried giant kelp, provides the foundation for flavor in much of Japanese cooking. A vegetarian version (it’s also vegan) is prepared with only kelp, or kombu.
Betty Hallock
Tomatoes, Strawberries & Corn
Tomatoes, Strawberries & Corn
When strawberries, tomatoes, and corn find their seasonal groove, bring them together for a salad that's a height-of-summer plateful of joy.
Betty Hallock
Shoyu Tamago
Shoyu Tamago
Soft-boiled eggs steeped in a soy sauce-based marinade, shoyu tamago are delicious and handy, protein-packed and umami-laden.
Betty Hallock
Spicy Edamame Dip
Spicy Edamame Dip
Unlike guacamole, this green, spicy edamame dip won’t turn brown 30 seconds after you make it.
Heather Arndt Anderson
Bok Choy Kimchi Pancake
Bok Choy Kimchi Pancake
Matt Gunther, chef of Bidwell in Buffalo, New York, makes this kimchi pancake with his own Bok Choy Kimchi. “Kimchi pancake is one of my favorite ways to eat the spicy stuff,” says Gunther. It’s hot, spicy, tangy, crispy-edged, and comforting.
Matt Gunther
Bok Choy Kimchi
Bok Choy Kimchi
Make kimchi with bok choy. This recipe is not traditional, but it's fast, easy, and makes a flavorful addition to any meal or snack.
Matt Gunther
Sautéed White Beans & Arugula
Sautéed White Beans & Arugula
Packed with nutrition, white beans and arugula are the heart of this fast and easy side dish with capers and pine nuts.
Betty Hallock
Rooibos Masala Chai
Rooibos Masala Chai
Made with decaf rooibos, this easy masala chai recipe will replace your favorite boxed concentrate
Heather Arndt Anderson
Pickled Red Onions with Dill
Pickled Red Onions with Dill
Pickled onions are always handy: put their tart-crunchy spark in green salads, tacos, sandwiches, soups and stews, and dips.
Betty Hallock
Goan Mango Curry
Goan Mango Curry
If you were to drop in for lunch at a Goan household, chances are high you would find this tangy coconut curry simmering on the stove — a saffron-hued sauce with mango peeking through. Served with steaming hot rice.
Sharon Fernandes
Sautéed Caraili
Sautéed Caraili
This popular Trinidad side dish is thought to help reduce blood sugar levels.
Lesley Enston
Red Rice with Lemon & Ginger
Red Rice with Lemon & Ginger
Red rice, nutty and subtly sweet, is packed with nutrition. This dish of red rice with ginger and lemon is a staple in Kerala (where it’s also recommended for women post-pregnancy). Eat this with cooked vegetables for a complete meal.
Gita Ramesh
Bibim Guksu
Bibim Guksu
A mountain of cold, spicy noodles mixed with crunchy vegetables and pears. This easy Korean dish takes a bit of prep but comes together quickly once the toppings are all julienned.
Heather Arndt Anderson
White Bean & Caramelized Onion Soup
White Bean & Caramelized Onion Soup
Slices of caramelized onion add richness to this lemony white bean soup, and coriander and marjoram contribute aromatic complexity.
Betty Hallock
Tomato-y Spiced Cranberry Beans
Tomato-y Spiced Cranberry Beans
These cranberry beans are a riff on chef Ana Sortun’s version of the mezze plaki with stewed tomatoes and cinnamon, from her book Spice: Flavors of the Eastern Mediterranean.
Betty Hallock
Raisin Chutney
Raisin Chutney
Have a surplus of golden raisins? This chutney recipe combines them with coriander and Hungarian wax peppers for an irresistible condiment.
Peter Barrett
Nut & Seed Granola
Nut & Seed Granola
This granola is saltier than most, with just a touch of honey to sweeten it, and the recipe is very versatile; you can swap out different nuts and seeds or play around with spices.
Megan Meo
Aloo Posto
Aloo Posto
Creamy potatoes with a distinctive nutty taste thanks to poppy and nigella seeds. Mustard oil adds a smoky aroma, and green chiles add a slow heat. Bengali comfort food.
Sharon Fernandes
Carrot Salad with Chile Vinaigrette
Carrot Salad with Chile Vinaigrette
This carrot salad recipe has golden raisins, chickpeas, walnuts, scallions, fresh herbs, sumac, and a chile-bolstered honey-mustard vinaigrette.
Betty Hallock
Chopped Salad
Chopped Salad
Amanda Cohen's chopped salad recipe mixes textures and flavors for delicious combinations in every bite.
Amanda Cohen
Carrot Marmalade
Carrot Marmalade
Carrot marmalade is a very old-fashioned preserve dating back to the Ottoman Empire.
Heather Arndt Anderson
Liangban Huanggua
Liangban Huanggua
A delicate lace of finely ground white pepper and a few drops of sesame oil balance these quick pickled cucumbers with an earthy edge and a touch of richness.
Jessica Wang
Mushroom Pot Pie
Mushroom Pot Pie
This mushroom pot pie is exactly what I crave for dinner on a chilly night. The flavors in the pie crust and filling are intense and aromatic.
Roxana Jullapat
Harissa
Harissa
Harissa is the definitive North African hot sauce, a fiery red paste that enlivens everything it touches. This version is a riff on a riff.
Rich Shih
Saffron & Vanilla Pickled Radishes
Saffron & Vanilla Pickled Radishes
Vanilla and saffron both boost other flavors, even in small amounts. A case in point is this recipe for pickled radishes.
Peter Barrett
Simple Sauerkraut
Simple Sauerkraut
This two-ingredient method is the perfect introduction to lactic acid fermentation. Once you master it, the world is your pickle.
Peter Barrett
Roasted Sweet Potatoes with Peanuts
Roasted Sweet Potatoes with Peanuts
This combination of sweet potatoes, peanuts, and garlic (and some spice) is inspired by soups and stews from West Africa.
Peter Barrett
Fennel Tsukemono
Fennel Tsukemono
This Japanese quick-pickling method leverages the power of salt to quickly change the flavor and texture of vegetables like fennel.
Peter Barrett
Brine-Pickled Carrots
Brine-Pickled Carrots
A hot vinegar brine is a powerful tool for transforming raw vegetables like carrots into bright, sharp, tangy pickles in a matter of minutes.
Peter Barrett
Pickled Blueberries
Pickled Blueberries
The pickling brine for these blueberries, perfect for snacking or adding to salads or cheese plates, is infused with fennel and lemon verbena.
Betty Hallock
Lacto Leeks
Lacto Leeks
This simple pickle was the happy result of a bumper crop of leeks in the garden a few years ago. Their natural sharpness and umami are enhanced by fermentation.
Peter Barrett
Kimchi
Kimchi
Kimchi, one of Korea's greatest gifts to the world, gets my vote for the world’s greatest pickle.
Peter Barrett
Date-Olive Tapenade
Date-Olive Tapenade
This tapenade variant takes black olives’ fruitiness and runs with it, making a paste that’s salty, sour, sweet, and addictive.
Peter Barrett
Baingan ka Bharta
Baingan ka Bharta
Baingan ka Bharta is literally translated as “eggplant mishmash.” This Indian classic is a crowd-pleaser across all ages.
Kanchan Koya
Tahini-Miso Sauce
Tahini-Miso Sauce
Tahini-Miso Sauce, a health food restaurant mainstay, has a remarkable ability to transform the simplest plate of steamed vegetables into a nutritious feast.
Peter Barrett
Eat the Rainbow Curry
Eat the Rainbow Curry
This is the perfect curry to throw whatever you like into. Great for a fridge clean-out or to maximize your intake of plants.
Kanchan Koya
Garam Masala
Garam Masala
Every Indian family makes their own garam masala, an intensely aromatic blend of spices with sweet, peppery, citrusy, earthy, and spicy notes.
Kanchan Koya
Armenian Cucumber & Melon Salad
Armenian Cucumber & Melon Salad
Armenian cucumbers are wondrous fruit. They look and taste a lot like cucumbers, but are part of the muskmelon family. In this salad, they join their cousin melons.
Betty Hallock
Liangban Qiezi
Liangban Qiezi
This chilled eggplant salad is a Taiwanese summer classic, marinated with aromatic Chinese black vinegar, soy sauce, and sesame oil.
Clarissa Wei
Beet Salad
Beet Salad
This simple salad is almost a quick pickle, using a bright vinaigrette to balance the beets’ earthy sweetness. A bowl of these enhances just about any meal.
Peter Barrett
Pa amb Tomàquet
Pa amb Tomàquet
The summer flavors of Catalonia shine in Pa amb Tomàquet, where the simplicity of pulpy grated tomatoes and garlic-rubbed toast make it sublime.
Betty Hallock
Peach Salsa
Peach Salsa
This salsa/chutney recipe makes quick work of a glut of fresh peaches, turning them into a bright delight that complements all kinds of dishes.
Peter Barrett
Cicoria Ripassata
Cicoria Ripassata
This Roman classic transforms bitter field greens into a sublime tangle of verdant bliss.
Peter Barrett
Pao Cai
Pao Cai
Fermented brined pickles like pao cai contain probiotic goodness for gut health
Jessica Wang
Kale & Snap Peas Salad
Kale & Snap Peas Salad
Creatively incorporate more kale into your diet by adding a small bunch into a salad with lots of freshness, flavors, and textures
Betty Hallock
Miso “Bagna Càuda”
Miso “Bagna Càuda”
Bagna càuda means “hot bath” in the Piedmontese dialect, and this garlicky potion is the perfect showcase for whatever vegetables are in season.
Peter Barrett
Vegan Choron Sauce
Vegan Choron Sauce
Here’s a vegan version of sauce choron, essentially a tomato-flavored Hollandaise or Béarnaise
Andy Doubrava
Cauliflower with Penne
Cauliflower with Penne
The cauliflower comes first in this recipe for a reason: It’s the star of the show, acting as both sauce and featured ingredient.
Peter Barrett
Citrus Beet Salad
Citrus Beet Salad
Sunny oranges, fresh beets, and a Meyer lemon vinaigrette come together in a salad that doubles up on vivid color and vitamin C (and folates, too).
Betty Hallock
Collard Greens
Collard Greens
This is a traditional collard greens recipe, passed down through three generations. We’ve each added our own little twist to it.
Shenarri Freeman
Fermented Italian Peppers
Fermented Italian Peppers
Pickled hot peppers are a must-have accessory. This recipe scales easily depending on your pepper supply, and the method will work with any hot peppers.
Peter Barrett
Roasted Romanesco Soup
Roasted Romanesco Soup
You can use regular cauliflower, but Romanesco, with its fractal shapes and chartreuse color, is entrancing. Buttermilk gives this soup a refreshing tang.
Betty Hallock
Skillet Maple Cornbread
Skillet Maple Cornbread
Chef Shenarri Freeman takes one of her Aunt Tina's most famous recipes, Maple Buttermilk Cornbread, and makes a vegan version of it.
Shenarri Freeman
Mixed Berry Cobbler
Mixed Berry Cobbler
This recipe for a vegan Mixed Berry Cobbler, topped with a pomegranate syrup, is a great way to use any fruit on hand, fresh or frozen.
Shenarri Freeman
Tamarind BBQ Oyster Mushrooms
Tamarind BBQ Oyster Mushrooms
Chef Shenarri Freeman's Tamarind BBQ Oyster Mushrooms are a showstopper for a vegan dinner party.
Shenarri Freeman
Wedge Salad with Mushroom Bacon
Wedge Salad with Mushroom Bacon
For chef Shenarri Freeman's wedge salad, the standouts are the vegan ranch dressing and the vegan shiitake “bacon,” which you can prepare ahead of time.
Shenarri Freeman
Ricotta-Stuffed Peppers
Ricotta-Stuffed Peppers
Roasted sweet summer peppers are lightly charred until softened, tossed with olive oil and red wine vinegar, then stuffed with lemon-y ricotta.
Betty Hallock
Preserved Lemons
Preserved Lemons
A mainstay of North African and Asian cooking, preserved lemons add a sublime depth of flavor to stews, roasts, and even salads.
Peter Barrett
Pickled Watermelon Rind
Pickled Watermelon Rind
These watermelon rinds are simmered for just a few minutes, steeped with relatively low sugar, and infused with ginger, makrut lime leaf, and chile.
Betty Hallock
Penne all’Arrabbiata
Penne all’Arrabbiata
This is the dish that taught me to cook. I had it in Rome, and immediately set to reverse-engineer it in my home kitchen. I haven’t looked back since.
Peter Barrett
Melon Basil Granita
Melon Basil Granita
For this granita, pick the ripest melons — the juicier, the better. Add basil for its herbal-sweet aroma and a little maple syrup to make it dessert-worthy.
Betty Hallock
Leeks in Vinaigrette
Leeks in Vinaigrette
Of all the alliums, leeks might be best suited to eating straight like a vegetable. This dish makes great use of their wonderful savory flavor.
Peter Barrett
Haricots Verts Gomae
Haricots Verts Gomae
Gomae combines the word goma and a form of the verb aeru — to dress vegetables, salads, and other dishes. Spinach or green bean gomae are popular versions.
Betty Hallock
Little Gems & Cucumber Salad
Little Gems & Cucumber Salad
Crisp, bright, and tangy, this salad piles green on green on green. The dressing is a riff on a green goddess dressing, a California classic.
Betty Hallock
Pasta alla "Puttanesca Bianca"
Pasta alla "Puttanesca Bianca"
This dish arose when I was craving penne alla puttanesca but had no tomatoes. I took the remaining ingredients and made a simple pasta salad, served hot.
Peter Barrett
Roasted Cauliflower
Roasted Cauliflower
This whole roasted cauliflower recipe is a crowd-pleaser and an elegant alternative to pouring melted cheese all over a steamed head.
Peter Barrett
Tiger Nut Coconut Crumb Muffins
Tiger Nut Coconut Crumb Muffins
Sun dried and ground into flour, tiger nuts are gluten-free nutritional powerhouses. They have a sweet, earthy, butterscotch-like flavor.
Ana Ortiz
Summer Fruit Salad
Summer Fruit Salad
Watermelon, cherries, and Sungold tomatoes are some of summer's first signs. Combine them in a salad for a spectrum of bright-sweet-tart fruit flavor.
Betty Hallock
Roasted Asparagus & Cracked Eggs
Roasted Asparagus & Cracked Eggs
This recipe could be an easy breakfast for two, or a 10-minute lunch or dinner. Make it in the springtime when the asparagus spears are fat.
Betty Hallock