Vegetarian
Vegetable Tempura
Use any combination of vegetables for tempura—the list is as long as the vegetables available at your market.
This Creamy, Spicy Dip Is What Your Tortilla Chips Have Wanted All Along
The Mayan toasted pumpkin seed and tomato dip known as sikil p’aak is spicy, rich, and deeply savory.
Sikil Pak
Making this roasted tomato and pumpkin seed dip doesn’t require fancy techniques—just fresh ingredients and a little time.
I’m Making Mooncakes for Mid-Autumn Festival—and You Should Too
Although ways of celebrating differ throughout China, mooncakes have a starring role no matter the region.
This Mushroom Adobo Is Tangy, Garlicky, and Delicious
Chef Raj Abat’s vegan version of the Filipino classic has all of the flavor and none of the meat.
Mushroom Adobo
Adobo is commonly made with chicken, pork, or squid, but this one relies on mushrooms for a boost of umami flavor and meaty texture.
Cheese Fries Are Great, But Chana Masala Cheese Fries Are Even Better
This combination of crispy sweet potato fries, spicy chana masala chili, melty cheese, spicy green chutney, and cooling yogurt hits every note perfectly.
Chana Masala Cheese Fries
Spicy, tangy, oh-so-melty-and-ooey-gooey—these chana masala fries hit on all levels. This particular spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes and a kick from both Kashmiri chili powder and a couple serrano chiles. Some of the chickpeas are mashed part way through cooking to achieve a thick, spoonable texture akin to Cincinnati-style chili (read: not chunky or watery). Quick tip: If you’re strapped for time, feel free to use store-bought sweet potato fries)…
Willing Watermelon Rind Preserves
Don't throw away your watermelon rinds. Turn them into these sweetly sour preserves, which are a perfect accompaniment to roasted meats, cheese plates, and more.
This Potato Soup Is Hiding a Cheesy Surprise
My caldo de queso brings together chunks of queso fresco, potatoes, and summer vegetables in a tomato-rich broth.
Oven-Dried-Tomato Stecca
This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.
Chickpea, Quinoa, and White Bean Chili
This vegan chili has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture.
Dahi Dal (Yogurt Lentil Curry With Spinach)
Sometimes all you need is just a couple of fresh ingredients thrown into a pan of simply seasoned dal to create a warming and comforting dish. The spinach along with a little yogurt makes this soothing yet deeply delicious.
Awash in Squash? Grill Your Zucchini for This Hearty Salad
Faced with an oversupply of zucchini, I did as I often do in this situation and fired up the grill. A dressing anchored by preserved lemon paste delivers a layer of acidity that zucchini thrives upon.
Grilled Zucchini and Bulgur Salad
Charred zucchini pairs particularly well with sharp flavors; here it’s matched by the deep savory notes of preserved-lemon paste and the tang of creamy feta.
Apple-Cheddar Dutch Baby
This dish would be just as welcome on the brunch table as on the dinner table, and I wouldn’t fault you for adding a little maple syrup.
Chewy Layered Paratha
Chewy, flaky, rich paratha is always a crowd-pleaser.
Crispy Eggplant With Fish Fragrant Sauce
Fish fragrant sauce doesn’t actually have any fish in it, but the sweet, sour, and spicy elements in the sauce are traditionally used to cook Sichuan fish dishes, and it gives this dish its name.
Iceberg With Dried Oregano Dressing and Creamy Sheep’s Milk Cheese
There is something really good about crunchy lettuce and a bright shallot dressing filled with the flavor of dried oregano completed by creamy feta.