The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together.
'@vegetarian-quick' on Serious Eats
Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled.
A quick and easy one-pot meal of lentils stewed with kale in a spicy tomato broth, topped with eggs and baked.
Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw.
A 100% vegan stovetop macaroni and cheese. The secret is a creamy sauce made with almonds, potatoes, and plenty of aromatics.
A quick and easy skillet filled with butternut squash, kale, and baked eggs.
A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste, with a toasted almond and parsley garnish.
A quick and easy lentil soup flavored with a tangy curry yogurt.
Sweet and tender roasted squash seasoned with the modern Japanese combination of soy sauce and butter with a sprinkling of shichimi togarashi, a Japanese seven spice blend.
A hearty breakfast of cheesy white beans served with sautéed kale and a runny fried egg.
A quick and easy single skillet meal of pasta served with pumpkin and black kale. Perfect for a Halloween feast!
A quick dinner of orecchiette pasta tossed in a clingy sauce made with mushrooms, shallots, thyme, and brussels sprouts leaves.
A quick and easy one-pot vegan chili made with black beans and squash.
If you have leftover white rice, this is one delicious make-over you can give it in a jiffy. The sourness of the lime is subdued by the fragrant oil, giving you a savoury rice that is easy to impress with.
Heaped with creamy black bean spread, salty white cheese, and creamy avocados, these sandwiches are dead-easy to prepare at home: in the time it would take you to head out to your favorite Mexican joint and order a torta, you could make five of them from the comfort of your own home.
Homemade pizza with a crisp ramen crust in place of the traditional dough.
I don't know about you, but kimchi stew (jjigae) reminds me of winter. But it turns out summer vegetables are equally at home in this dish. Plus, haven't you heard that adage that you should eat a hot soup on a hot day?
Stone fruits and melons bring to mind portable beach snacks, bubbling cobbler or juice dripping down your chin. But as we wrap up our leisurely summer weekends (and produce) and transition to fall, there's no need to leave the fruit behind—you can pack it in cold grain salads for an office lunch.
There's tofu, and then there's dry tofu. This stir-fry with snappy green beans and rice has a hint of chili and a gingery kick for a tasty and filling meal with that takes all of five minutes to cook.
Toasted bread with sweet and nutty broiled kale, topped with a fried egg and Parmesan cheese.