Ben Dewey, styling by Molly Baz
We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.