Vegan

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

Firm yet tender veg is simply a matter of getting the quantity, time, and temperature right—and this roasted sweet potato recipe has all three.

Crispy tofu cubes get tossed in a sweet and savory glaze that hits all the umami notes.

With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes might not be what you’re used to—and that’s a good thing.

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew.

Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

You’ll find a version of this quicker-than-quick dish on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.

Juicy ripe peaches, raw sweet corn, and roasted peanuts come together in this peak summer snack—a perfect way to refresh after a day in the sun.

In Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant.

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.