Vegetarian

There's no excuse to skip breakfast when you can have this egg sandwich ready in less than 5 minutes.

Skip the mess of dredging and deep frying with these super-easy mozzarella sticks.

Since the weather is still a bit chilly, this recipe for a hearty green soup might just the thing to energize you while keeping you warm!

When kale started to take over the food world, I noticed it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in a pasta dish? The nuts in this recipe give the dish another layer of flavor and a nice crunchy texture. The bitter, citrus, crunch, and chili all combine for a unique pasta.

This easy recipe gives you caramel sauce anytime you want it. Use it to drizzle over ice cream, pancakes, or into your morning mug of coffee.

For this noodle bowl, I took inspiration from Heidi Swanson’s Black Sesame Otsu in Super Natural Every Day, in which a blanket of black sesame seeds is toasted until it smells heady, then pounded with a mortar and pestle and combined with some Asian pantry staples to make a thick, savory, and tangy dressing, here given a bit more punch with wasabi. Like other cold noodle dishes, this is a good dish for packing up, and in my experience has been wonderful on the beach. The shredded egg and wisps of radish incorporate into the noodles, the shallot brings crunch and zing, and the final drizzle of kecap manis—the Indonesian soy sauce— brings the whole bowl together in the most satisfying way.

Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.

The best part of this lovely, composed salad just might be the crispy fried capers.

Golden raisins add a bright sweetness to this fresh take on sweet-and-sour pickles. Serve it with our Cider-Brined, Maple-Glazed Pork Loin, spread it onto sandwiches, or use it to top hot dogs.

We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.

Finishing this dish with coconut milk retains its sweet flavor.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

While this easy curry is super satisfying served over rice or with naan, we wrapped it in some leftover crepes for a convincing dosa-like experience.

Pickled eggs, vibrantly colored and flavored with assorted vegetables and spices, are an upgrade to standard hard-boiled Easter eggs and make for a delicious holiday appetizer.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Why drink O.J. with your yogurt when you can mix it in?