Vegetarian

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze.

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

Our best margarita recipe is refreshing, strong, and tart. The secret? Good tequila, the right orange liqueur, fresh lime juice, and finding the ideal balance.

This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

Baked in the embers of a campfire or charcoal grill, these strawberries are sure to please.

Made with sweetened black tea, milk, and black tapioca pearls, this classic milk tea recipe is sweet, creamy, and delicious.

Whether served simply with butter or with yogurt and almond-mint gremolata, ember-roasted sweet potatoes are a sweet, smoky delight.

Biscuits and gravy, traditionally heavy on dairy and pork, is no one’s idea of a heart-healthy meal. This vegan version swaps out the sausage for fiber-rich beans.

Shichimi togarashi is a seven-spice blend that can season soups, noodles, grilled foods, rice, or salads.

This featherlight Japanese cheesecake is often called cotton cheesecake, and you can see how it gets its name from its incredibly delicate, wispy texture.

This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.

Thanks to a splash of fizzy 7UP soda, there’s no need for baking soda or baking powder in this classic Southern cake recipe.

The secret to a great lamington is to let the cake sit overnight so it will soak up more chocolate. This Australian specialty is then coated with coconut.

Meskouta is a wonderfully moist yogurt cake that is so easy to prepare.

This easy vanilla no-bake cheesecake is creamy, tangy, and requires just 15 minutes of active time. The best part? It’s practically a one-bowl project.

This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that’s deeply imbued with orange zest and olive oil.

Caprese salad thrives on simplicity and using the freshest ingredients possible: heirloom tomatoes, mozzarella, basil, and extra-virgin olive oil–that’s it!

This rose-scented kuih lapis is popular in the Malay community, served either as an evening snack or for breakfast and making an appearance at special events.