Vegetarian

Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.

This classic Roman pasta only has a few ingredients, but they merge into a surprisingly silky, flavor-packed sauce.

Drizzle this pickled peppercorn vinaigrette over slow-cooked meats or roasted vegetables to brighten things up.

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

French toast meets bread pudding and cheese blintz with whispers of Danish in this breakfast bake from Vivian Howard.

Almost anything—apples, pears, berries, watermelon—can be used in these fruit preserves from Vivian Howard.

Chef Reem Assil's version of Ma'amoul Med Bil Ashta—a holiday cookie enjoyed for Eid, Christmas, and Easter—that's famous in Lebanon.

Lemony sticky buns are the best buns.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

Mahalabiya is an easy, creamy milk custard that’s the ideal canvas for showcasing seasonal fruit.

The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 

The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home.

Cashews make this creamy asparagus pasta sauce rich without any cream.

Cooked amaranth keeps its integrity for a few days in the fridge, making this an excellent recipe to batch cook, store, and reheat for breakfast throughout the week.

Crisp, golden brown youtiao is a staple at the Chinese breakfast table.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.