Vegetarian

When you store this batter in the fridge (for up to 2 days!) every day can be pancake day.

Thick slices of milk bread are stuffed with creamy peanut butter and soaked in an egg batter for a luscious and exquisitely custardy interior.

This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.

Using tangzhong—a technique that calls for mixing a cooked flour mixture into bread dough—produces a bread that’s unbelievably soft, sweet, and fluffy.

Everything you love about a cloudlike soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn’t require flipping and simply bakes in the oven instead.

This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.

This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.

These sour cream pancakes are just as tender and flavorful as ones made with buttermilk, but the real star is the tangy-sweet sour cream maple syrup.

This classic waffle recipe from Gourmet combines the crisp of Belgian waffles with the tang of buttermilk for a brunch classic you’ll want on regular rotation.

This creamy leek soup from Gourmet is velvety but not at all heavy. Serve it with a dollop of whipped cream on top.

No torch required for this crème brûlée French toast–it gets its name from the sweet, fragrant custard base used to make it.

This cream cheese pastry recipe is as simple to make as it is versatile. Tender, flaky, and delicious, it’s perfect for quiches, tarts, and even rugelach.

Build a sauce bulked up with jarred red peppers and green olives, then toss it with pasta and lots of mozzarella cheese that goes crisp on top and cheesy-pully in the middle in the oven.

Paneer is perfect for this toasted sandwich recipe—the cheese is creamy but doesn’t melt completely, adding a satisfying texture to an easy tomato sauce that’s spiced with jalapeño, ginger, coriander, and cumin and mustard seeds. Searing the paneer leaves some bits a little crunchier than others while adding a smoky flavor to the sauce; Sach is my favorite brand. You can serve the sauce simply with flatbread or over rice or use it as the filling in enchiladas or tacos (topped with sautéed mushro.…

Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be served with flatbread, over quinoa, or in a quesadilla.

This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro, and chili crisp.

This easy chunky guacamole recipe gets warmth from a dash of cumin and heat from fresh or pickled jalapeño.

Braise tofu in an aromatic and spice-filled broth that’s used not just once but over and over again.