Vegetarian

Easier than burrito bowls—and even more delicious.

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

Get an extra jolt from your breakfast by putting espresso powder in the waffle batter.

You can serve these flatbreads as is or wrapped around a filling.

Cheesier macaroni and cheese in minutes—no box required.

In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

Fresh and candied ginger team up to make an uplifting, zesty treat that can be prepared in any season. This quick yet impressive dessert lends itself to endless reincarnations, using various dried fruits and citrus zests, or even cocoa for chocolate lovers—see the recipes that follow for ideas!

I call this crowd-pleasing soup my magic recipe. It is so amazing that so few ingredients—and a soup made in a matter of minutes—can have so much depth of flavor. It really is a fine example of the miracles of infusion. The dried cèpe (porcini) mushroom powder packs a maximum of fragrance and flavor and takes well to many variations: Pair it with paper-thin slices of raw domestic mushrooms or seared domestic or wild mushrooms showered in the bowl at serving time; prepare with dried morel powder in place of cèpes; top with thin slices of raw black truffles; or add a dollop of mushroom-powder- infused whipped cream.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.

Mast, which translates to yogurt in Farsi, is a staple side dish on many Persian tables. The yogurt can be mixed with shallots, grated cooked beets, cooked spinach, or, most commonly, with Persian cucumbers, mint, and dried rose.