Vegetarian

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

This no-knead knockout gets its punch from tomatoes in two different ways.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Easy to make, impossible to stop eating.

This velvety white wine sauce imparts tangy, rich flavor to everything it touches.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

This side dish is flavorful enough to also serve as a main course.

This Yemeni spice mixture transforms everything it touches into gold.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”