Bean and Legume

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

Looking for something new to do with the lentils sitting in your pantry? Fry ’em until crisp, then pair with juicy sausages and a citrusy mojo sauce.

These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.

Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

A hearty handful of kimchi lends big flavor to this speedy, satisfying stew.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

Crispy and chewy, zippy and savory, and eaten by the handful—you won’t be able to stop at just one.

Crispy, bite-sized green beans and coconutty tofu are a match made in heaven in this quick weeknight meal. 

This hearty cassoulet skips the meat all together and gives your summer produce haul time to shine. 

Grilled cheese? Yes, please. But not that kind. We’re talking creamy-charred paneer with grilled green beans—a perfect vegetarian side for your next cookout.

Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.

Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.