Vegetable
Egg Salad With Grilled Broccoli and Chili Crisp
Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of creamy egg salad, turning this dish into a satisfying, comforting main meal.
Extra Crunchy Chili Crisp With Oats
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.
The No-Cook Dinner Party of My Dreams
When you don’t want to—or literally can’t—turn on the oven, you can still put together a delicious spread.
Esqueixada de Montaña (Cured Trout with Tomato, Black Olive, and Onion)
Esqueixar means “to shred” and that’s what’s done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.
Watermelon Tomato Salad With Goat Cheese and Corn Nuts
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.
Chickpea-Potato Chaat Is the Low-Cook Recipe I’m Making All Summer
Potatoes and chickpeas are the perfect vehicle for soaking up salty-sweet yogurt, spicy chutneys, crispy sev, and chaat masala.
Chickpea-Potato Chaat
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.
Pickle Your Lettuce for Better Sandwiches
A crisp lettuce leaf is worth more than an afterthought draped over a mountain of other sandwich fillings—especially when you pickle it first.
Vegetarian Muffulettas With Pickled Iceberg
These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.
For the Best Jerk Tofu, Freeze, Then Grill
And don't forget to give that block of tofu a nice soak in a classic jerk marinade that's warm, spicy, and gently sweet.
Grilled Jerk Tofu and Plantains With Mango Salsa
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.
This Summer, the Only Condiment You Need Is a Batch of Red Zhoug
The red pepper-based sauce from Ori Menashe’s Bavel is spicy, sweet, smoky, and ready to party.
Garlicky Instant Ramen Noodle Salad With Grilled Chicken Thighs
This dish is inspired by a Thai-Chinese favorite, bami haeng, served from food carts and casual open-air eateries in Thailand.
Your Summer Corn Needs This Chip-Filled Salsa
If you can’t eat just one tortilla chip, this salsa de totopos, served with sweet corn, is the salsa of your dreams.
Esquites con Salsa de Totopos
If you can’t eat just one totopo (tortilla chip), this is the salsa of your dreams.
What Do Chicken Burgers Want? Mushrooms
When do they want them!? Always!
Double-Stack Mushroom and Chicken Cheeseburgers
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Unlocking Nixtamal
Nixtamalization takes something that’s of little nutritional value—maíz, which is harvested when it’s dry—and transforms it into a source of nourishment that has carried generations. It’s how we get masa: the key to tender, pliable tortillas and many, many other essential dishes. But what is the process exactly? And how did it come about?
Welcome to the Golden Age of Masa
Call it third wave masa, if you will: an era of fragrant tortillas, tender tamales, and meticulously sourced heirloom corn. It’s been 100 years in the making.
How to Make Sopes and Memelas and Pile On the Delicious Toppings
All aboard the masa boat! These griddled snacks have raised rims that act as a raft for your favorite fillings.