Vegetarian

"A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!" —Dawn Perry, senior food editor

The near-creamy sweetness of cantaloupe plays exceptionally well with tart raspberries in these frozen treats.

"It's everything I want in a salad: sweet, crunchy, and bright." —Claire Saffitz, assistant food editor

This two-part cooking technique adds layers of texture – a creamy inside and a crisp outside.

At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.

If puffing the quinoa feels like too much, swap in some chopped toasted nuts to get a similar crunchy texture.

Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.

With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)

Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.

The delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche

Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you'll appreciate the effort.

This blend of real berries and frozen yogurt will be berry, berry good to you. Try the Choco-Berry Frosty today from CARNATION BREAKFAST ESSENTIALS.

The name alone makes this healthy smoothie popular with the kids. Try this Blue Monkey Smoothie recipe today from CARNATION BREAKFAST ESSENTIALS!

The polenta crust needs to chill at least 2 hours before baking, so prep it the night before (or in the morning before you run to work—it's that easy).

These croutons are very quick to make and are a great crunchy complement to both soups and salads. The bread can either be fresh or a few days old. Warning: They are so yummy they’ll make it hard for you to go back to store-bought croutons! I’ve started doubling the recipe because my husband, Drew, can happily nosh on a whole batch.

Perfecting this recipe required a mother-daughter collaboration. My mom started it off by cutting the kernels off the cobs, simmering the corncobs in the stock, and then scraping the cobs to capture every ounce of delicious corn flavor. Her friend Darryle Pollack taught her the trick of including potatoes and blending part of the soup to thicken it. I added warming spices like paprika and cayenne pepper to complement the sweetness of the summer corn and topped it with charred red bell peppers. Together we created a perfect soup. —Marea