Vegan

This juicy, crunchy salad-on-toast gets even more texture (and flavor) thanks to quickly fried capers and basil.

Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.

Skip the dried-out grocery store slaw packets. Instead, grate broccoli stems and toss with chopped florets and an Asian-inspired dressing for a great combo of textures and bold, beautiful flavor.

This antioxidant-and fiber-packed salad is a perfect side for your summer dinner and spring brunches. With the fragrant addition of caraway seeds and curry powder, you'll be in anti-inflammatory (and flavor) heaven.

These vegan brownies took at least thirty rounds of serious test-kitchen madness (not kidding!). When we finally said, okay, okay, moist and crumbly and chocolatey and delicious, we gave in. I used flaxseed meal and warm water to create a binder that replaces the need for egg. These egg-free, gluten-free, dairy-free, guilt-free brownies are some of the best you will ever taste! They will crumble a bit more than regular brownies, so beware of crumbs!

At Selamat Pagi, our Balinese restaurant, lime, ginger, and lemongrass are mainstay ingredients, appearing in many dishes. We were thinking about making a sorbet that reflected some of these ingredients and wondered what would happen if we threw all of them together. Our initial taste transported us back to the lush green hills of Bali, after which we were all too disappointed to find ourselves standing in our test kitchen. Along with lemon sorbet, this might be our go-to refreshment when we desperately need to cool off.

We kept this basic pickle brine simple so it can be used with virtually any vegetable. For more flavor punch, swap in different vinegars or add additional spices.

These spicy pickles pack a mean punch. Toss them into salads for a sharp bite or use them as a fun garnish on your weekend Bloody Marys. This brine is also great with green beans or asparagus.

These spiced-packed pickles are the perfect combination of tart and sweet, great for pre-dinner snacking or to top a sandwich. Yellow squash is delicious, but the brine also works well with cucumbers, zucchini, onions, or mushrooms.

These herbaceous pickles combine spicy ginger with bright dill. Although cucumbers are classic, cherry tomatoes or green beans would also work well in this brine.

A thousand might be an exaggeration, but this complex syrup can be used many ways. Add to spritzers, drizzle over fruit, mix into yogurt, or spoon onto grapefruit halves (to name just a few).

These flavorful grilled mushroom skewers get their pop from a marinade of red wine or Sherry vinegar, garlic, and chopped fresh thyme.

These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktails.

Parsley, mint, and lemon zest make this herbed oil a versatile condiment for a number of dishes.

When you leave lemon peels behind on the cutting board, you're (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting. This whole-lemon vinaigrette can take on much more than Bibb lettuce: It's substantial enough to go head to head with blistered string or flat beans, smoky grilled meats—you name it.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

These frozen treats are also super cute made with orange rinds, and work with any flavor sorbet or sherbet you fancy.