Vegetarian

Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of creamy egg salad, turning this dish into a satisfying, comforting main meal.

The defining characteristic of this chile sauce is the crispness, and in my version I’ve included old-fashioned rolled oats and coconut flakes for extra crunch. You will find me adding it to pasta, eggs, jook, pizza and, of course, roasted vegetables. 

Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.

For an easy, low-cook dinner, toss canned chickpeas with potatoes, cilantro-mint chutney, tamarind chutney, and yogurt, then top with chiles, onions, tomatoes, and chaat masala.

These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.

For this grilled tofu recipe, allspice, thyme, garlic, brown sugar, and Scotch bonnet peppers join together in an aromatic marinade that’s spicy and warm.

If you can’t eat just one totopo (tortilla chip), this is the salsa of your dreams. 

I wanted to try to incorporate masa into as many dishes as I could at Xilonen, and at the time the pancakes were the only menu item that did not include masa. I love the floral notes that fresh masa adds to any dish. In the end, this became one of my favorite dishes at the restaurant. When shopping for gluten-free flour for this brunch recipe, make sure to buy one that lists xanthan gum as one of its ingredients. These are usually indicated as cup-for-cup or one-to-one type flours. The xanthan g.…

Masa is the essence of Mexico. It is the foundation of Mexican cooking. In Oaxaca, a lot of families still make their own nixtamal at home to supply their daily masa consumption. Nixtamal is the process of treating dried corn with an alkaline solution to make it more nutritious. Slaking lime—also known as pickling lime, a naturally occurring mineral compound—has been used for thousands of years for this process. After a night of soaking, the nixtamalized corn is ground and transformed into masa. This technique has been passed from generation to generation, especially in Oaxaca. Every night before my mom goes to bed, she nixtamalizes a batch of corn so she can make fresh masa the next morning. It’s part of her nightly routine.    The trickiest part of making masa might be grinding it, and for that I recommend a tabletop wet stone mill or a hand-cranked wet grinder. I like Premier’s Small Wonder 1.5-liter tabletop wet grinder.    Believe me, there is nothing more fulfilling than making your own masa at home.

This Indonesian plate of blanched vegetables, boiled eggs, and tofu is served with a spicy, tangy, and slightly sweet peanut sauce for drizzling and dipping. Add salty-savory shrimp chips for scooping.

This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted on the stovetop or in the oven, and then ground. You'll also have to hunt down tamarind pulp and lime leaves, but it's worth the trouble—the addition of freshly roasted peanuts and fragrant herbs makes for unsurpassed flavor.

Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.

This smoky chipotle and tomatillo salsa is an excellent dipping sauce for crudités or tortilla chips, or you can spoon it on top of tamales. You can use more chiles for a spicier sauce.

The double-flip method makes the tortillas puff beautifully once you get the rhythm.

It’s a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.

The underlying notes of vanilla and nutmeg—found in Coca-Cola—are layered with piquant aromatics and tangy tomato ketchup to produce a barbecue sauce that's remarkably dynamic.