Vegetarian

No cannabis? No problem—skip it and you’ll still have a killer spicy-sweet popcorn. But for those that want to partake, make sure you use only 1/2 teaspoon baked herb in this recipe (you'll have about 1 1/2 teaspoons leftover for another use). And go slow! This stuff is delicious, but you want to start with a little over a cup and wait at least an hour before having more—it often takes that long to feel the effects.

Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.

Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year.

Waking up to the same breakfast day after day can be convenient and reliable, but it can get a bit boring. This breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it simultaneously brings a delicious variation to your morning meal!

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

Cauliflower is a magical vegetable. It’s tasty on its own, but it can transform into oil-free creamy sauces and even replace meat. In this recipe, it’s the base for a creamy, cheesy take on queso dip. This is great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.

This cultured coconut milk yogurt is lightly sweetened and perfectly topped with grain-free granola!

This is a South Indian–inspired sweet, mild curry. Serve it with steamed white rice and a tangy fruit chutney like cranberry or mango for a perfect rainy day meal. The recipe calls for a rather small quantity of butternut squash, so you may want to reserve the rest for another recipe.

Try this creamy cauliflower purée instead of mashed potatoes—it's more nutritious, lower-carb, and just as delicious.

Chinese five-spice powder, sprinkled throughout the layers of phyllo dough, and an orange–cream cheese filling give this dessert a wonderful aroma.

Make your own fizzy refresher using grapefruit peel for tons of floral flavor and grapefruit juice for just a hint of sweetness.

This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.

Known as mendiants in France, these adorned chocolate bites are a holiday tradition.

Mix equal parts blue with red food dye to make purple.

Mix equal parts yellow and blue food dye to make green.

Natural dyes work best in royal icing or buttercream frosting, not cake batter.