Vegetarian

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

Seek out a tortilleria for fresh corn tortillas if possible; it makes a difference.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles—and even scraping out the ribs, the hottest part.

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Serve with some crusty bread.

Rhubarb’s signature tartness is actually brought down by pickling!

Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette

Chocolate cake absolutely has to be two things: dark and moist. To make sure it is sticky and dense I use buttermilk. Adding coffee to chocolate cakes really brings out the flavor in the cocoa.

Too many morning buns for your crowd? This recipe halves easily.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

These sheet-pan brownies don't require any special equipment. The batter gets spread into a thin layer yielding rich, chewy brownies that are about 1/4-inch thick.

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

These simple spring hand-pies are packed to the brim with tangy sweetened rhubarb. Pack them along, cooled, for a picnic or serve them warm with equally tangy buttermilk-lemon granita.

This so-good-you-won't-believe-it's-healthy pie is covered in pesto and cheese and topped with a veritable salad of peas, crisp asparagus ribbons, zucchini, leeks, and watercress.