Vegetarian

This spin on Korean kongguksu is a lightning-fast dinner for hot nights.

Crunchy fried cashews seasoned with fresh curry leaves, chile powder, black pepper, and caramelized onions make the perfect party snack.

Gribiche, the classic French sauce made of hard-boiled eggs, mustard, and herbs, is tossed with snappy summer beans for a simple but substantial salad.

Nutty, cooling tahini yogurt makes the ideal condiment counterpart to tender, glazed long hot peppers—as a side dish, toast topper, or sandwich stuffer.

Alfredo sauce is for more than just pasta. Fresh summer corn is given the pasta treatment with plenty of cheese in this lightning-fast side.

Creamy roasted Japanese eggplant meets its delightfully textured match in this riff on Mexican salsa macha, made with cashews, garlic, and fresh Fresno chiles.

We paired these easy tofu meatballs with a simple, summery tomato sauce that cooks as they bake, but you can flavor them any way you like.

All the flavors of a samosa with none of the deep-frying. A cheesy, spiced potato filling folded into whole wheat tortillas is the best double-carb mashup.

Spicy, slurpy noodles meet summer’s sweet tomatoes.

Whether your produce is peak-season or just so-so, this smart recipe will make it shine.

Summer perfection is a dish of grilled or toasted bread topped with juicy, marinated tomatoes.

Fluffy ricotta pancakes + Quick blueberry sauce = Other pancake recipes don’t stand a chance.

Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.

Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”

Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.

All thanks to a cult-favorite plant-based protein our editors buy in bulk.

This quick and crunchy dish relies on high heat and malty black vinegar.

We swapped hard-to-find parathas for flour tortillas in this riff on paneer kathi rolls. With a tangy yogurt sauce and filling veg, it’s the ideal to-go lunch.

The classic pairing of radishes and butter inspires this version featuring creamy yogurt flavored with toasted sesame seeds and sesame oil.

Smashed cucumbers are tossed in a dressing of soy sauce, scallions, and jarred, pickled sushi ginger for a simple, refreshing side.

We obsessed over all the details so you don’t have to.

The key is to add the basil at the very end instead of blending everything all at once.

It’s excellent at any temperature and sturdy enough to make ahead.

Tahini (an untraditional but logical addition) adds richness to this plant-based riff on sesame chicken.