Vegetarian

This moist and flavorful pistachio cake is incredibly fragrant thanks to the addition of orange zest.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

Cooking the polenta covered allows condensation to build up, eliminating the need for constant stirring.

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.

Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.

These mushroom quesadillas are stellar with homemade tortillas, but you can also use store-bought corn tortillas.

These budget-friendly tacos de pobre are packed with crispy, shallow-fried potato skins, plus sautéed onions and chile peppers.

The flavors of chana dal, okra, and fresh coconut work amazingly well together.

Starring two bitter Italian liqueurs, bourbon, and lemon juice, this four-ingredient cocktail is as easy to make as it is to sip.

Rajma, a North Indian dish of kidney beans in a deeply nuanced gravy pairs perfectly with jeera rice (basmati rice cooked with cumin seeds).

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.