Vegan

Vegan or not, this smooth and savory cream is the condiment, sauce, and dressing we want on everything.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

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

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

In this 30-minute dinner, tofu braises in soy sauce, mirin, and vinegar until it’s richly flavored.

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

Looking for the ultimate booze-free cooler? Try Bryant Terry’s refreshing grape-tarragon spritzer, which cleverly keeps its cool with frozen grapes instead of ice cubes.

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

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?

Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.

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

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

Yes, this berry shrub recipe takes a couple of weeks to make—but once it’s ready you’ll have a tart-sweet, utterly refreshing beverage whenever you want.

It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.

Beans cozy up with spring alliums and plenty of olive oil.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.