Vegan

This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.

Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.

This mango achaar is of our favorite ways to eat tart mangoes in the summer. This sweet-spicy preparation traditionally pairs with seasoned or stuffed rotis and parathas.

This all-purpose condiment is an ideal finisher for anything you might care to grill. Make it ahead and have it ready to spoon over grilled meats, fish, and vegetables.

Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the cooler and stay warm for hours.

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

These creamy black-eyed pea patties are flavored with mushroom, miso, tamari, and Scotch bonnet chiles. They’re finished off with a sweet-and-tangy barbecue sauce and a spoonful of chowchow.

Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn’t be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.

This Ethiopian dish of chickpeas in a berbere-spiced, flaxseed-thickened sauce makes for a quick, filling, and wonderfully flavorful meal.

Charring cauliflower on the grill turns the exterior crisp and golden, while the internal flesh becomes sweet and nutty. Cutting the head into wedges first maximizes the caramelized surface.

This is cookbook author Jerrelle Guy’s tangy updo to the classic strawberry shortcake.

These tender, fluffy cornbread muffins skip the butter and call for creamy whipped corn instead. A side of homemade jalapeño pepper jelly adds some spice.

Since the crunchy apple and kohlrabi are so refreshing, it would make the perfect palate cleanser between heavier courses at dinner, but most often I eat it for a light lunch.

Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.

Cooked in dashi with soy sauce, sugar, and sesame oil, these sweet-and-savory black beans are often served as a side dish in Korean households as an accompaniment to spicy stews.

We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.