Vegetarian

When I created this Caesar salad, I did a silly dance around the kitchen. Seriously—it is that good. And the name is perfect for it. I’m betting that this Caesar salad dressing is like nothing you’ve ever tasted. It is extremely eccentric and undeniably delicious. Who would have thought that curry powder would be the perfect addition to a Caesar dressing? Not me before I took the risk of adding it—but now I am a total convert. And the nutritional yeast gives this dressing a cheese-like flavor that could please even the most omnivorous Caesar salad connoisseur. This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week. Topped with our Quick Garlic Croutons, capers, avocado, and hemp seeds, this dynamic salad will delight your adventurous taste buds. —Marea

It was a challenge for me to write a recipe for vegetable stock, because in truth, mine is different every time. I am inspired to make it whenever I am prepping lots of veggies, and I realize that what I have left over—the tops of four leeks, three parsnip stubs, carrot peels and tips, and a pile of parsley stems—is almost everything I need to make a great stock. When faced with the decision to capture these flavors so they can become the foundation for future delicious soups, stews, or beans, versus adding them to my compost pile, I try to choose the former. Once you experience how much better your recipes turn out with homemade stock (not to mention how much money you save and how many cartons you keep out of the trash), you’ll get more motivated. I usually keep a bag in the fridge where I save my veggie scraps, and when it gets big enough, I set my pot on the stove. The recipe below is simple and easy. You can also add corncobs, potato skins, mushroom bottoms, and even tomatoes. If you have a huge stockpot, as I do, you can easily double or triple this recipe. I keep as much stock in the refrigerator as I plan to use within 5 days and freeze the rest. —Myra

This is a spicy yet balanced salsa for green sauce lovers.

This cooked tomato salsa has a smooth, sauce-like texture that makes it perfect for dipping chips or drizzling over nachos.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

"A snappy breakfast radish is the perfect vehicle for this nut and spice blend." –Claire Saffitz, assistant food editor

Indulgent, seasonal, easy, and vegetarian—what more could you ask for?

"You always want to give the option of adding heat at the table," says Tanis. These shallots deliver acidity and fire in one shot.

"Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata." –Alison Roman, senior associate food editor

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you're feeling peckish.

This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

You could use any melting cheese in this recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them "Cheesy Grits."