Crunchy toasted pine nuts and lemony sumac are great partners for eggs scrambled softly in extra-virgin olive oil.
'Vegetarian' on Serious Eats
There are lots of tabbouleh recipes in the world, but many give instructions that can lead to a sopping wet salad with bulgur that's too hard to eat. This one uses pre-salting steps to remove excess moisture from the tomatoes and parsley, then uses the water drained from the tomatoes to soak the bulgur until tender and flavorful. A hint of spices adds complexity and depth.
This grilled potato salad offers a range of textures—crispy, crunchy, and creamy—with a nice smokiness from the grill balanced by a tart grilled lemon vinaigrette flavored with scallions and shallots. The key is par-cooking the potatoes and roughing them up a bit for extra crunch.
Morel mushrooms are great as a side dish for, say, roasted chicken or in your omelet, but true lovers of these spring treats know that they're best in more concentrated doses. It doesn't get much better than a buttery open-faced morel mushroom sandwich like this one.
Blanched and peeled fava beans that are roughly chopped and served on top of a goat cheese tartine with Marcona almonds and a few sprigs of chervil: This is the kind of toast you eat all by yourself while hiding in the kitchen so that nobody can steal a bite.
Fresh blanched asparagus and mint pair with creamy ricotta cheese on this simple spring open-faced sandwich. The key is to get the best ingredients and treat them as simply as possible.
Morels are one of the most delicious signs of spring, and with just a little work, they're incredibly easy to prepare and cook. Here are the basic steps to get them ready for the frying pan, and then what to do to make them as delicious as possible.
In Italian, a pasticcio is a mess. In the case of polenta pasticciata, it's a glorious, wonderful, rib-sticking mess, made by layering soft polenta with lasagna-like fillings, then baking it until browned on top. Here, we fill it with a rich mushroom ragù, then drizzle a cheesy Parmesan cream all over it.
Making huevos rancheros—rancher's-style eggs—is an inherently impromptu and simple affair at home. Briefly fry some corn tortillas to soften them, add a couple of crisply fried, runny-yolked eggs, and ladle on plenty of salsa. That's it. Everything else is just window-dressing. It's easy for me to think of huevos rancheros as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, now would I? My goal was to come up with a recipe for huevos rancheros with a smoky and wickedly spicy tomato and red chili salsa that requires nothing more than basic supermarket pantry staples. And I wanted it all in under half an hour, because who has time to wait for breakfast?
Tender-crisp asparagus and firm tofu tossed in a fiery-sweet Sichuan-style vinaigrette made with roasted chilies and Sichuan peppercorns.
I love gnocchi. At least, I love the gnocchi in my mind. Light, pillowy, flavor-packed, they're the perfect vessel for a good red sauce. The big problem? Potato gnocchi take a long time and are far from foolproof. Say hello to their quick, easy, and delicious ricotta-based cousins.
I've been on a tamale pie kick ever since updating my mom's classic recipe a couple months ago by adding a brown butter cornbread crust. Essentially an olive-packed chili baked underneath a sweet cornbread crust, it's one of the all-in-one comfort classics that never fails to bring big smiles and full bellies in its wake. This 100% vegetarian version is no different.
There's a version of pasta e fagioli for just about every region, province and household in Italy, from brothy ones packed with vegetables to creamy ones made only with beans and pasta. This one belongs to that latter group, and the secret to its greatness is all in the beans themselves.
Gan bian si ji—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. Today that dish and I are on a road trip back to authenticity, and we're going to be driving that minibus over some uncharted territory.
The ultimate party snack, now in a 100% animal product-free form. This vegan queso dip is packed with a gooey cashew and potato-based nacho sauce, soy-lentil chorizo, avocados, scallions, tomatoes with chilies, and black beans. The flavor is so good even your omnivore friends won't know that it's vegan.
I wanted to make a vegan chorizo recipe that doesn't just come close to regular chorizo in the flavor department, but outright nails it. I wanted a meat-free chorizo with textural contrast up the wazoo, and a chorizo that changes texture as you cook it just like its meat-based counterpart. I wanted a chorizo that is tangy, rich, and complex. In short, I wanted nothing less than the best darned meat-free chorizo around. And what I want, I get.
I have the bad habit of letting little uneaten nubbins of cheese languish in my fridge until they're so stale there's nothing left to do but throw them out. This cheese pie (really, it's a quiche, if you want to be a stickler about accuracy) is the solution, transforming those once doomed leftover bits and giving them new life as pockets of beautiful melted cheese set in a custard base.
This easy bean appetizer takes only five minutes to prepare, but it does rely on some high quality ingredients for optimal flavor. Tender, creamy giant lima beans are worth the splurge when you're coating them with your best extra-virgin olive oil, sherry vinegar, and a pinch of smoked paprika. Celery, shallots, and garlic round out the flavor profile and add crunchy texture.
This is the bowl of vegetarian ramen I've been working towards ever since I first ventured into the vegetable-based foothills of Mount Ramen two years ago. It has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl, plus little pools of glistening, flavorful fat, and four different toppings that deliver on texture and flavor. This is hands-down the best bowl of ramen I've ever made. And it can all be yours, with a little bit of heavy-duty climbing, that is.
Sichuan Shirataki Sesame Noodle Salad With Cucumber, Sichuan Peppercorn, Chili Oil, and Peanuts (Vegan)
Slick shirataki noodles are perfect for cold noodle salads where their slippery texture helps keep each strand separate while simultaneously picking up plenty of flavor from a sauce of Sichuan peppercorn and chili-infused oil, black vinegar, garlic, soy sauce, and peanuts.