Most produce is a sad sight during the winter, except for citrus. We whipped up this tangerine vinaigrette to celebrate one of the few fruits that's best this time of year, then served it on a simple salad of shaved fennel and radicchio.
'@vegetarian-quick' on Serious Eats
With a large stash of really great tortillas in my fridge at all times, I wind up making a lot of tacos. My favorite in recent memory are these sweet potato tacos flavored with sage and topped with sliced radish, cilantro, crema, and a fried egg. Great for breakfast, but really good any time of day.
Waffling gives tofu a crispy outside and soft inside without the need for deep-frying. And it only takes a few minutes. Paired with a little leftover sticky rice and some condiments, it's a quick and easy meal—and a visual standout.
The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. A touch of miso paste gives it savory depth.
I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end.
The Tex-Mex version of migas—scrambled eggs cooked with chili peppers, onion, and tortilla chips, then served on tortillas with hot sauce—is a hangover killer, but even if you haven't overindulged, it's still a killer breakfast option.
Cold buckwheat noodles and finely chopped kale are tossed together with silky bites of wakame, crunchy bean sprouts, creamy avocado and a sesame-miso dressing for a healthy and light dinner that's ready in less than 30 minutes.
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.
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.